Ingredients
1/2 cup pumpkin puree
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3/4 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
Instructions
1. Blot pumpkin puree with paper towel to remove excess moisture.
2. Whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Beat butter, brown sugar, and granulated sugar until fluffy.
4. Mix pumpkin puree, egg yolk, and vanilla into butter mixture.
5. Add dry ingredients and mix until thick dough forms.
6. Cover dough and refrigerate for two hours.
7. Mix cinnamon and sugar for coating.
8. Roll dough into balls and coat with cinnamon sugar.
9. Bake at 350°F for nine to twelve minutes until tops look set.
Notes
Use pure pumpkin puree not pumpkin pie filling.
Chill dough for best texture.
Store cookies in airtight container up to four days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Sugar: 12g
- Sodium: 52mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg