Ingredients
- 1 cup {2 sticks} salted butter, softened
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 1 cup unsweetened pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- 3 & ¾ cup bread flour {or all-purpose flour if you don’t have bread flour}
- 1 & ½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- Sugar Coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
Instructions
- In a large bowl, combine butter and sugars until light and fluffy.
- Beat in pumpkin until well combined.
- Add egg and vanilla extract.
- In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients and mix until just combined.
- Cover the dough and refrigerate for one hour until firm. {Or overnight.}
- Preheat oven to 350ºF.
- In a small bowl, mix all ingredients for the sugar coating.
- Roll dough into 1 & ½ inch balls, then roll in sugar mixture, and place on cookie sheet.
- At this point, you can flatten the dough with the bottom of a cup, but I prefer mine to be thick and fluffy.
- Bake for 10-12 minutes.