Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Add in the pumpkin puree, eggs, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- In a small bowl, combine sugar and cinnamon for rolling.
- Scoop out dough and roll into balls, then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper and flatten slightly.
Baking
- Bake for 10-12 minutes, or until lightly golden.
- If desired, drizzle with maple glaze once cooled.
Notes
These cookies can be paired with chai tea or coffee. For a more festive touch, arrange them on a platter with decorations. Store in an airtight container for up to one week, or freeze for later enjoyment.