Ingredients
Scale
- 1 cup unsalted butter, browned
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pure pumpkin puree
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/4 cup cinnamon sugar (for coating)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Brown the butter in a saucepan over medium heat until fragrant and golden, then let it cool.
- Cream together browned butter and sugar until light and fluffy.
- Add egg, vanilla, and pumpkin, mixing well.
- In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to wet, mixing until combined.
- Shape dough into 1.5-inch balls, roll in cinnamon sugar, and place on baking sheets.
- Bake for 10-12 minutes or until edges are golden.
- Cool slightly before transferring to wire racks.
Notes
- Use unsalted butter for best flavor.
- Chill dough if too soft to handle.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg