Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pure pumpkin puree
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon (for rolling)
- 1/2 cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add pumpkin puree and eggs, mixing until combined.
- In another bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry mixture to wet mixture, stirring until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Mix 1 tablespoon cinnamon with 1/2 cup sugar for rolling the cookies.
- Scoop tablespoon-sized balls of dough, roll in the cinnamon-sugar mixture, and place on prepared baking sheets with 2 inches of space in between.
- Bake for 10-12 minutes or until edges are lightly golden; the centers should look soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Always use room temperature ingredients for optimal texture. Measure flour accurately to avoid dry cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian