Ingredients
Scale
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter (room temperature, 70°F)
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup canned pumpkin puree
- 1/4 cup white sugar (for coating)
- 1 1/2 teaspoons ground cinnamon (for coating)
Instructions
- Whisk flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- Cream butter, brown sugar, and white sugar until fluffy. Beat in egg, vanilla, and pumpkin.
- Gradually mix dry ingredients into wet until dough forms. Chill for 2 hours.
- Preheat oven to 350°F (175°C). Mix cinnamon and sugar for coating.
- Shape dough into 1.5-tablespoon balls, coat in cinnamon sugar, flatten slightly, and bake for 8–10 minutes.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Chilling the dough prevents spreading and enhances flavor.
- Rotate baking sheets halfway through for even baking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg