Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Brown the butter in a skillet until fragrant and golden, then let cool slightly.
- In a large bowl, beat the browned butter, sugars, pumpkin puree, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet mixture until just combined.
- Mix granulated sugar and cinnamon in a small bowl for coating.
- Roll dough into 1 1/2-inch balls, then coat in cinnamon sugar.
- Place on baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are chewy.
- Cool on wire racks before serving.
Notes
- Ensure to brown the butter fully for depth of flavor.
- Chill dough if it becomes too sticky to handle.
- These cookies are best enjoyed within a few days for optimal chewiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg