Recipe Index

Ingredients

• 1 1/2 cups All purpose flour
• 1 1/2 tsp Pumpkin pie spice
• 3/4 tsp Cinnamon
• 1/2 tsp Baking soda
• 1 tsp Cream of tartar
• 1/2 tsp salt
• 1 stick Unsalted butter, room temp (8 tbsp)
• 1/2 cup Sugar
• 1/4 cup Brown sugar
• 1 Egg yolk
• 1/4 cup Pumpkin puree
• 1 1/2 tsp Vanilla extract
• 1/3 cup sugar
• 1/2 tbsp cinnamon
• 1/4 tsp Pumpkin pie spice

Method

1. Heat the oven to 350°F and line two large baking sheets with parchment paper.
2. For the topping, stir the 1/3 cup of sugar, the 1/2 tablespoon of cinnamon and the 1/4 teaspoon of pumpkin pie spice together in a small bowl and set it aside.
3. Mix the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt together in a bowl and set that aside too.
4. In a separate bowl, beat the butter with the 1/2 cup of sugar and the brown sugar with a hand or stand mixer for no less than 5 minutes. Add the egg yolk, pumpkin purée and vanilla extract and beat on medium-high speed until combined, scraping down the sides of the bowl as needed.
5. Add the dry ingredients to the wet and fold them together until well combined; the dough will be quite thick.
6. Roll the dough into 10 balls of about 2.1 oz each and roll each ball in the cinnamon-sugar topping. Place them a few inches apart on the prepared baking sheets.
7. Bake for 12 minutes. The cookies come out very soft and tender, so cool them for 10 minutes on the baking sheet before moving them to a wire rack, and serve.
8. Note: Store the cookies in an airtight container at room temperature, where they stay fresh for about a week.

Prep: 20 min · Cook: 12 min · Total: 32 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data