Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, cream the softened butter with both sugars until light and fluffy, about 3 minutes with an electric mixer.
- Beat in the egg, then mix in the pumpkin puree and vanilla until well combined. The mixture might look slightly curdled – that’s normal.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Don’t overmix.
- In a small bowl, combine the 1/4 cup sugar and 1 teaspoon cinnamon for the coating.
- Scoop the dough into 1.5-tablespoon portions and roll each into a ball. Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. Don’t overbake – they’ll continue cooking on the hot pan.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Store in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
