Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups sugar + more for rolling
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 14 TBSPS unsalted butter (1 3/4 stick at room temperature)
  • 2 tsps vanilla extract
  • 1 egg yolk
  • 1/2 cup 100% pure pumpkin puree

Instruction

  • In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • With your mixer on medium, mix together the butter and sugar until light and fluffy.
  • Mix in the egg yolk, then vanilla, then pumpkin until well combined.
  • Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
  • Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
  • Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
  • Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
  • Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.