Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a small bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and nutmeg.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the pumpkin puree until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: In a separate small bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the topping.
- Step 5: Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture. Place on ungreased baking sheets, leaving about 2 inches between cookies.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- For a warm, gooey treat, microwave a cookie for 10-15 seconds before enjoying.
- Serve these cookies with a scoop of vanilla ice cream or a warm mug of spiced cider for a cozy fall dessert.
- Chef's tip: Be careful not to overmix the dough after adding the dry ingredients to keep the cookies soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American