👩🍳 Instructions
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1
In a light-colored saucepan, melt 1 cup unsalted butter over medium heat. Cook, stirring frequently, until the butter turns amber and nutty brown bits form at the bottom (5-7 minutes). Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
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2
Once butter is slightly cooled, whisk in 1 ½ cups granulated sugar and ½ cup light brown sugar until glossy. Beat in the large egg and egg yolk one at a time, then stir in vanilla extract and pumpkin puree until smooth.
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3
In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
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4
In a shallow dish, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
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5
Scoop 1.5-2 tablespoons of dough, roll into balls, and generously coat each in the cinnamon-sugar mixture.
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6
Preheat oven to 375°F (190°C). Place coated dough balls 2 inches apart on a parchment-lined baking sheet.
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7
Bake for 9-11 minutes, until edges are lightly golden and centers are slightly soft. They will firm up as they cool.
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8
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
💡 Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling, which contains added sugar and spices. For the best chewy texture, don't overbake the cookies; they should look slightly underdone in the center when removed from the oven.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
2g
Total Fat
11g
Saturated Fat
7g
Carbs
26g
Fiber
1g
Sugar
17g
Sodium
110mg
Cholesterol
35mg
