Pumpkin Spice Cookies

• Produce

  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 2 tsp Cornstarch
  • 1/2 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 3/4 cup Butter, unsalted

• Other

  • 1 teaspoons and 1/2 cinnamon

Found on justsotasty.com

Description

Directions

• In a large bowl whisk together the first 8 ingredients from the flour to the ground cloves (for about 30 seconds). Set aside.
• In a separate large bowl using a hand held or stand electric mixer on medium speed, beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. Slowly add in the flour mixture, turning off the electric mixer and scraping down the sides of the bowl with a large wooden spoon or rubber spatula as necessary. The dough will be very sticky. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
• When ready to bake, preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
• In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. Using a cookie scoop or tablespoon, form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating.
• Place the cookies on the cookie sheets about 2 inches apart and bake for about 7-9 minutes until the tops look almost set.