Prep Time: 10 minutes | Cook Time: 11 minutes
- 1 1/2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup pumpkin purée
- 3 Tbsp sugar
- 2 tsp cinnamon
Preheat your oven to 350ºF and spray a baking sheet.
In a medium bowl whisk together the flour, cinnamon, baking soda and salt. Set aside.
In a large bowl using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy, about 3-4 minutes. Add egg and mix well. Add vanilla extract and pumpkin and mix. Add the dry ingredients and mix until incoporated. Chill 15 minutes.
Meanwhile in a small bowl combine the sugar and cinnamon. Roll tablespoon balls of cookie dough in the cinnamon sugar and place on prepared sheets, leaving room between each. Bake 10-12 minutes and let cool on sheet 2 minutes before transferring to a wire rack to cool completely.
These are best if taken out just a tad under-baked.
Use pumpkin puree, not pumpkin pie puree for this cookie.
Warm drinks are perfect for the colder months.