Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 1 cup Unsalted Butter (2 sticks), softened
  • 1 1/2 cups Granulated Sugar (for dough)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Pumpkin Puree (100% pumpkin, excess moisture blotted)
  • 1/4 cup Granulated Sugar (for coating)
  • 2 teaspoons Ground Cinnamon

Instructions:

  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside. In a small, shallow dish, combine the 1/4 cup of sugar and ground cinnamon for the coating. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and 1 1/2 cups granulated sugar on medium-high speed for 3 to 4 minutes until pale, light, and fluffy. Scrape down the sides as needed. Beat in the egg and vanilla extract until just combined.
  3. Add the blotted pumpkin puree (ensuring all excess water is removed) and beat on low speed until fully incorporated. The mixture may look slightly curdled; this is normal.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing immediately once no streaks of flour remain. Cover the dough bowl tightly with plastic wrap and refrigerate for a minimum of 40 minutes.
  5. Preheat oven to 350°F (175°C). Use a 1.5 tablespoon cookie scoop to form balls. Roll each dough ball thoroughly in the prepared cinnamon-sugar coating. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are lightly set. The centers will still look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.