Ingredients
Method
Step-by-Step Cookie Preparation
- Blot the Pumpkin Purée: Measure out 1/2 cup canned pumpkin purée and spread it between 4 layers of paper towels. Press gently to absorb excess moisture until the pumpkin is thick and paste-like. This single step prevents cakey cookies and guarantees a chewy texture!
- Whisk Dry Ingredients: In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and sea salt. Set aside.
- Cream Butter & Sugars: In a large bowl using a hand mixer or stand mixer fitted with paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy.
- Add Wet Ingredients: Beat in the blotted pumpkin purée, egg yolk, and vanilla extract until completely incorporated and smooth, scraping down bowl edges as needed.
- Combine & Chill Dough: Gradually add the dry flour mixture to the wet bowl on low speed, mixing just until no dry streaks remain (do not overmix). Cover the bowl and chill in the refrigerator for 30 minutes to firm up for easy rolling.
- Preheat Oven & Prep Coating: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small shallow bowl, stir together the 1/3 cup granulated sugar, cinnamon, and pumpkin pie spice.
- Scoop, Roll & Space: Scoop 1.5-tablespoon portions of dough (using a #40 cookie scoop) and roll between palms into smooth 1-inch balls. Generously roll each ball in the cinnamon-sugar mixture until heavily coated. Place balls 2 inches apart on prepared baking sheets.
- Bake & Cool: Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are gently set and crackled across the top, while the center still looks slightly soft. Remove and let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.