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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!


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