Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups (336g) unsalted butter, melted
- 1 cup (225g) packed light brown sugar
- 1/2 cup (104g) sugar
- 1 tsp vanilla extract
- 3/4 cup (183g) pumpkin puree
- For rolling: 4 tbsp (52g) sugar + 4 tsp ground cinnamon
Instructions
- Combine flour, cream of tartar, spices, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, mix melted butter, brown sugar, sugar, and vanilla. Add pumpkin puree and whisk until combined.
- Add dry ingredients and stir until well combined. Do not overmix.
- Cover and refrigerate until firm, 3-4 hours or overnight.
- Preheat oven to 350°F (176°C). Line baking sheet with parchment or silicone mat.
- Mix rolling sugar and cinnamon. Scoop 1 1/2 tbsp dough balls and roll in cinnamon sugar. Place on sheet with 2 inches between; press slightly.
- Bake 10-12 minutes until edges are set. Shape edges if desired, cool on sheet 5-10 minutes, then transfer to rack.
- Store in airtight container with parchment between layers. Best eaten within 4-5 days.
Notes
- Use 1 1/2 tbsp dough balls for optimal spread.
- Darker pans may produce thicker cookies due to faster heat transfer.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Chill & Bake
- Cuisine: American