Prep Time: 10 minutes | Cook Time: 10 minutes
- 2 1/2 cups all-purpose flour
- 1 Tbsp cornstarch
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin spice
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup canned pumpkin
For The Cinnamon Sugar
- 1/4 cup sugar
- 1 tsp cinnamon
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking soda, salt, and pumpkin spice.
In a separate bowl with an electric mixer beat together the butter, brown sugar, and sugar until fluffy. Add in the egg and beat until incorporated. Add in vanilla extract and pumpkin and beat until smooth. Add in the dry ingredients and combine until a sticky dough forms. Cover and chill 2 hours.
Preheat your oven to 350ºF and line 2 baking sheets with parchment paper. In a small bowl whisk together the sugar and cinnamon.
Form dough into 1 Tbsp balls and roll in the cinnamon sugar. Place on the cookie sheets, about 2 inches apart. Bake until the tops are almost set, about 8 minutes. Cool and serve.
Make sure you chill the dough, otherwise it will be impossible to roll this dough into balls.
Keep these cookies in an air-tight container at room temperature.
Love sweets? Serve our Pumpkin Spice Cookies with a slice of One-Bowl Chocolate Cake