Description
Soft, spiced cookies rolled in cinnamon sugar that capture autumn’s warmth in every bite.
Ingredients
For the Cookies:
- 2¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅔ cup unsalted butter, room temperature
- ¾ cup packed dark brown sugar
- ⅔ cup granulated sugar
- 1 large egg
- 2¼ teaspoons vanilla extract
- ⅔ cup canned pumpkin puree
For Rolling:
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- Cream butter and both sugars with electric mixer for 3-4 minutes until light and fluffy.
- Beat in egg, then vanilla, then pumpkin puree until combined.
- Gradually mix in flour mixture on low speed until just combined. Dough will be sticky.
- Cover bowl tightly with plastic wrap and refrigerate for 2½ hours minimum.
- Preheat oven to 345°F. Line two baking sheets with parchment paper.
- Mix ⅓ cup sugar and 2 teaspoons cinnamon in small bowl for rolling.
- Roll chilled dough into walnut-sized balls (about 1¾ tablespoons each).
- Roll each ball in cinnamon sugar mixture and place 2½ inches apart on prepared sheets.
- Gently flatten cookies slightly with fingers.
- Bake 11-12 minutes until centers look just set. Cool on baking sheet 5 minutes before transferring.
Notes
- Dough must be chilled properly to prevent excessive spreading.
- Cookies continue cooking on hot pan after removal from oven.
- Store in airtight container up to 5 days or freeze up to 6 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes