Ingredients

Cookie Dough

• ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
• ½ cup (100 g) sugar
• ⅓ cup (70 g) light brown sugar, tightly packed
• ¼ cup (73 g) pumpkin puree
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 1 ½ cups (190) all purpose (plain) flour
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ teaspoon salt

Cinnamon Sugar Coating

• ¼ cup (50 g) sugar
• 2 teaspoons ground cinnamon

Instructions

1. In a large mixing bowl, stir together the melted, cooled butter, granulated sugar, brown sugar, and pumpkin puree until the mixture is smooth and evenly combined.
2. Add the egg yolk and vanilla extract, mixing until fully incorporated.
3. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt.
4. Slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms with no dry streaks remaining.
5. Cover the dough tightly with plastic wrap and refrigerate for at least 45 minutes.
6. As the chilling time comes to an end, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the sugar and cinnamon for the coating.
7. Scoop the chilled dough into 1½-tablespoon portions. Roll each portion gently between your hands until smooth, then coat completely in the cinnamon-sugar mixture. Arrange the dough balls on the prepared baking sheet, leaving at least 2 inches of space between each one.
8. Bake for 10–12 minutes. Keep any remaining dough chilled while the first batch bakes, and avoid placing dough onto a warm baking sheet.
9. Let the cookies cool completely on the baking sheet before serving.

Notes

• Although not personally tested, many bakers have reported good results using Cup4Cup gluten-free flour as a substitute.