Pumpkin cookies are never my favourite. Pumpkin and cookies are great, but cakey and not cookie-like. Pumpkin cake is my favourite snack.Pumpkin-flavored, soft, chewy cookies were my goal. Cakey cookies were absent!
– 1 ½ cups all-purpose flour spooned & leveled (190 grams)– 1 teaspoon pumpkin pie spice– ½ teaspoon ground cinnamon– ½ teaspoon baking soda
Ingredient
– 1 teaspoon cream of tartar– ¼ teaspoon salt– ½ cup unsalted butter softened (115 grams; 1 stick)– ½ cup granulated sugar (100 grams)
– ¼ cup packed light brown sugar (50 grams)– 1 large egg yolk at room temperature– 1 teaspoon pure vanilla extract– ¼ cup pumpkin puree (60 grams)
Direction
Mix the flour, spices, baking soda, cream of tartar, and salt in a large bowl to make the cookies. Let it sit while you make the wet ingredients.
1
2
In a separate bowl, cream unsalted butter, granulated sugar, and brown sugar. Stir in egg yolk, vanilla, and pumpkin puree. Stir the dry ingredients into the wet ingredients until just combined.
The cookie dough should chill in the fridge for 30 minutes after making it. This will allow the butter to firm up and prevent the cookies from spreading in the oven.
3
After chilling the cookie dough, scoop it out, roll each ball in cinnamon sugar, and bake. The cookies are done when the tops set. From the oven, they will be soft, but they will firm up as they cool.