Ingredients
For the Cookies:
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/3 cup pumpkin puree (not pumpkin pie filling)
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
For the Cinnamon-Sugar Coating:
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
Instructions
1. **Preheat the Oven**:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Cream the Butter and Sugars**:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. **Add the Wet Ingredients**:
Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth and well combined.
4. **Mix the Dry Ingredients**:
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
5. **Combine the Ingredients**:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Prepare the Cinnamon-Sugar Coating**:
In a small bowl, mix together granulated sugar and ground cinnamon.
7. **Form the Cookies**:
Using a cookie scoop or tablespoon, scoop out rounded balls of dough and roll them in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten.
8. **Bake the Cookies**:
Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. **Serve**:
Enjoy warm or at room temperature with a glass of milk or a cup of tea.
Enjoy!
