Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy.
- Add the pumpkin puree and eggs, and mix until the batter is smooth.
- In a separate bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg until well blended.
- Gradually stir the dry ingredients into the wet ingredients, mixing just until no flour streaks remain.
- In a small bowl, stir together the extra 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
- Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls onto the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set while the centers still look soft.
- Let the cookies cool on the baking sheets for a few minutes, then move them to a wire rack to cool completely.
Nutrition
Notes
Use 100% pumpkin puree, not pumpkin pie filling, for the right texture and sweetness.
If the dough is too sticky to roll, chill it for 20 minutes before shaping.
Roll each dough ball generously in cinnamon sugar for a crackly, sparkly top.
Bake just until the edges set so the centers stay chewy and soft.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months and thaw at room temperature when ready to serve.
For a warmer spice blend, swap half of the cinnamon in the dough for pumpkin pie spice.