- 3 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 1 large egg
- 2 tsp vanilla extract
FOR THE COATING
- 1/2 cup granulated sugar
1 tsp ground cinnamon
- In a medium bowl, combine the flour, baking powder, salt and pumpkin pie spice. Whisk to blend and set aside.
- In a large bowl, beat together the sugars and butter until light and fluffy.
- Blend in the pumpkin puree, then beat in the egg and vanilla until well incorporated.
- With the mixer on low, add in the dry ingredients with the wet. I would add them in 2 different batches so you don’t get flour everywhere.
- Mix until well incorporated. Cover and chill the dough for a least 1 hour.
- After 1 hour, preheat your oven to 350 degrees.
- Line your baking sheets with parchment paper.
- Combine the sugar and cinnamon in a small bowl for the coating.
- Scoop the dough (about 1 tbsp.) and roll into a ball with your hands.
- Coat the dough ball in the cinnamon sugar mixture and place on the prepared baking sheet.
- Repeat to fill the baking sheets. You should space the dough balls 2-3 inches apart.
- Using the bottom of a glass cup, flatten the dough balls slightly.
- Bake the cookies for 10-12 minutes. Let cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Source: Table for Two Blog