Ingredients:

  • 1/2 cup (120g) canned pumpkin puree
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) white granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 3/4 cups (345g) all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 1/3 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon

Instructions:

  1. Spread the 1/2 cup pumpkin puree onto a plate lined with triple layered paper towels. Press another layer on top and let it sit for 5 minutes. Note: You want to remove about 2-3 tablespoons of liquid.
  2. Beat the 1 cup softened butter with both sugars (3/4 cup white, 1/2 cup brown) for at least 3 minutes until pale and airy.
  3. Add the blotted pumpkin, the egg yolk, and 1 tsp vanilla. Mix until the batter is silky and orange.
  4. In a separate bowl, combine the 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, salt, and 1 tbsp pumpkin pie spice.
  5. Slowly add the dry mix to the wet until no flour streaks remain. Do not overmix or the cookies will be tough.
  6. In a small bowl, whisk the 1/3 cup sugar with the extra pumpkin spice and cinnamon.
  7. Scoop about 2 tablespoons of dough and roll into a ball.
  8. Roll each ball in the sugar spice mix until heavily encrusted.
  9. Place on a parchment lined sheet and bake at 350°F for 10 minutes until the edges are set but the center looks slightly soft.
  10. Let the cookies rest on the hot pan for 5 minutes. This carryover cooking ensures the center is cooked but remains velvety.