– 2 cups All-purpose flour – 2 teaspoon Ground cinnamon – 1 teaspoon Pumpkin pie spice – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark brown sugar – ¼ cup White granulated sugar – ¾ cup Canned pumpkin puree blotted out the extra moisture. Not pumpkin pie filling – 1 teaspoon Pure vanilla extract – 1 Large egg yolk room temperature – ½ cup White granulated sugar – 1 teaspoon Ground cinnamon
Sift flour, cinnamon, pumpkin pie spice, baking powder, soda, and salt in a medium basin. Set aside. Place pumpkin puree on a dish. Press one paper towel on the pumpkin to absorb moisture. Repeat four more times. It will become soft dough.
1
For 2 minutes, whip butter, brown sugar, and sugar with a mixer on high. Combine pumpkin puree, vanilla, and egg on medium speed.Stir in the dry ingredients on low speed until mixed.
2
Heat the oven to 350°. Use parchment on two cookie sheets. Allow the dough to rest for 10 minutes while the oven heats. Mix sugar and cinnamon in a small bowl.
3
Freeze the dough for 15-20 minutes to firm up and make rolling in cinnamon sugar simpler.Scoop cookies using a big scoop. Roll cookie dough balls with cinnamon sugar. Cover the cookie sheet with 6 cookie dough balls. Add more cinnamon sugar.
4
Bake sheet by sheet for 13-15 minutes. Bake until edges are golden.Wait 5 minutes before chilling the cookies on a rack.
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