Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ cup sugar for rolling
- 2 tbsp cinnamon for rolling
Instructions
- Brown the butter in a saucepan, then let it cool.
- Combine browned butter, pumpkin puree, sugars, and eggs in a bowl.
- Whisk together dry ingredients in another bowl, then mix into wet ingredients.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and prepare baking sheets.
- Mix sugar and cinnamon for rolling; scoop and roll dough into balls, then coat.
- Bake cookies for 12-15 minutes until edges are golden.
- Cool on wire rack and enjoy!
Notes
- Chilling the dough is essential for the best texture.
- These cookies are best enjoyed warm but can be stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian