Ingredients:

  • 2 1/4 cups All-Purpose Flour, sifted
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Canned Pure Pumpkin Purée (not pie filling)
  • For Coating: 1/4 cup Granulated Sugar
  • For Coating: 2 Tbsp Ground Cinnamon

Instructions:

  1. Prep Oven and Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Combine Dry Ingredients: Whisk together the sifted flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside.
  3. Cream Butter and Sugars: In the bowl of the stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
  4. Add Wet Ingredients: Beat in the room temperature egg and vanilla extract until just combined.
  5. Incorporate Pumpkin: Add the pumpkin purée and mix on low speed until fully incorporated. The mixture may look slightly curdled due to the moisture; this is normal.
  6. Add Dry to Wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix—stop as soon as no dry streaks remain.
  7. Chill the Dough: Cover the bowl and refrigerate the dough for a minimum of 30 minutes. Chilling is essential for preventing the cookies from spreading too much.
  8. Prepare Coating: While the dough chills, combine the 1/4 cup granulated sugar and the 2 Tbsp cinnamon in a shallow dish.
  9. Scoop and Roll: Use a standard cookie scoop (about 1.5 Tbsp) to portion the dough. Quickly roll each ball between your palms to smooth it, and then generously roll the ball in the cinnamon-sugar coating.
  10. Arrange and Flatten: Place the coated dough balls 2 inches apart on the prepared baking sheets. Do not flatten.
  11. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set, but the centres should still look very soft and slightly underbaked.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.