Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar, divided
- 3/4 cup canned pumpkin purée
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
- Mix in the pumpkin purée and vanilla extract until combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- In a small bowl, combine remaining 1/2 cup granulated sugar with 1/2 teaspoon cinnamon.
- Roll dough into balls and coat each in the cinnamon sugar mixture.
- Place cookies 2 inches apart on prepared baking sheets and bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, slightly underbake and allow cookies to cool on the baking sheet before transferring. Store in an airtight container to keep them soft for days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg