Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Yield: 30 Cookies
These heavenly treats are going to light up your day! Give it a try now. Enjoy!
2 and 1/2 c all-purpose flour, spooned and levelled
2 tsp cornstarch
1/2 teaspoon cream of tartar
3/4 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
3/4 c unsalted butter, softened to room temperature
3/4 c packed brown sugar
1/2 c granulated sugar
1 large Egg
2 tsp vanilla
1/2 c canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
1/4 c granulated sugar
1 and 1/2 tsp cinnamon
Step 1: In a large mixing bowl, add the cornstarch, cream of tartar, flour, cinnamon, ground cloves, nutmeg, baking soda, and salt. Whisk until well mixed.
Step 2: In another mixing bowl, add the sugars and butter. Beat until well blended.
Step 3: Add the egg, pumpkin, and vanilla. Beat until well mixed.
Step 4: Transfer the flour mixture gradually and beat until well mixed. The texture should become sticky.
Step 5: Cover the bowl and place it inside the fridge to chill for 2 hours to 2 days.
Step 6: Remove the dough from the refrigerator.
Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 8: Line with parchment paper 2 cookie trays.
Step 9: Add the sugar and cinnamon into a small mixing bowl. Whisk until well mixed.
Step 10: Shape the dough into small balls and toss them into the cinnamon-sugar coating. Make sure to coat them generously.
Step 11: Arrange the balls onto the cookie sheets and slightly flatten them. Make sure to leave a 2-inch space between each cookie.
Step 12: Place the cookie sheets inside the preheated oven and bake for 10 minutes or until done.
Step 13: Remove from the oven and let them rest for a few minutes at room temperature.
Step 14: Serve and enjoy!