Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup softened butter
- 1 large egg
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 tbsp sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, combine flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until creamy.
- Mix in pumpkin puree, egg, and vanilla extract until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Refrigerate the dough for 30 minutes for easier handling.
- Scoop dough using a tablespoon, roll into balls, and roll in a mixture of sugar and cinnamon.
- Place on the baking tray, leaving room for spreading, and bake for 10-12 minutes.
- Allow to cool on the tray before transferring to a wire rack.
Notes
For a fun twist, try adding white chocolate chips or nuts. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian