Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup brown sugar
- ¾ cup white sugar
- ⅓ cup pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- Pinch of ground cloves
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg
- For coating: ¼ cup white sugar + 1 tsp cinnamon
Instructions
- Cream together the butter, brown sugar, and white sugar until light and fluffy (about 3–4 minutes).
- Mix in the pumpkin purée and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined — do not overmix.
- Cover and chill the dough in the refrigerator for at least 1–2 hours (or overnight).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the coating sugar and cinnamon.
- Scoop dough into balls, roll in the cinnamon sugar, and place on baking sheet.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Use pure pumpkin purée, not pie filling. Chilling the dough is key for texture and preventing excess spread. Cookies are even better the next day as the spices deepen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg