Ingredients
- 1 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg (or 1 tbsp ground flaxseed + 3 tbsp water for vegan)
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- For the cinnamon-sugar coating: 1/4 cup granulated sugar and 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cream of tartar, and spices.
- Cream softened butter, granulated sugar, and brown sugar together until fluffy.
- Add pumpkin puree and egg, mixing until well combined.
- Gradually add dry ingredients to wet ingredients until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Mix granulated sugar and ground cinnamon for the coating.
- Roll chilled dough into balls, then roll in the cinnamon-sugar mixture.
- Place on lined baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are soft. Cool on the wire rack.
Notes
These cookies can be frozen after baking or as dough for future use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian