Ingredients
Scale
- 1 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cinnamon sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C). Brown the butter in a saucepan until nutty and fragrant, then let cool slightly.
- In a large bowl, mix browned butter, pumpkin, sugar, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until combined.
- Form into 1-inch balls and roll in cinnamon sugar.
- Place on baking sheet lined with parchment paper and flatten slightly.
- Bake for 12-14 minutes until edges are golden and centers are soft.
- Cool on racks before serving, enjoy the cozy fall flavors.
Notes
- Ensure the butter is well browned for maximum flavor.
- Chill dough if too sticky to handle.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
