Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 2 hrs 30 mins | Yield: 30 Servings
These heavenly treats never fail to make my day extra special! They are chewy and packed with incredible flavors that you will surely love! Try this recipe now!
Ingredients:
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2 tsp cinnamon
2 tsp vanilla
3/4 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
1 large Egg
2 and 1/2 c all-purpose flour, spooned and leveled
1/2 c granulated sugar
1/8 tsp ground cloves
1/2 teaspoon cream of tartar
3/4 c unsalted butter, softened to room temperature
1/2 tsp nutmeg
1/2 c canned pumpkin (not pumpkin pie filling)
3/4 c packed brown sugar
For the Cinnamon Sugar Coating:
1 and 1/2 tsp cinnamon
1/4 c granulated sugar
Directions:
In a mixing bowl, add the ground cloves, cinnamon, cream of tartar, flour, cornstarch, baking soda, nutmeg, and salt. Whisk everything until well incorporated.
Add the sugars and butter into the bowl of a stand mixer. Beat until well incorporated.
Add the egg, vanilla, and pumpkin. Beat on low speed until well blended.
Gradually add the flour mixture and beat every addition until combined.
Cover the bowl with plastic, then place it in the fridge and allow it to chill for at least 2 hours to 2 days.
Remove the dough from the fridge.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line the inside of two cookie trays with parchment paper.
Add the sugar and cinnamon into a small mixing bowl, then whisk to combine.
Make small balls out of the dough. Add them into the bowl with the cinnamon-sugar mixture, then toss to coat.
Place the balls onto the prepared cookie sheets, then use your palm to gently flatten each out. Leave a small space between each dough.
Place the cookie sheets in the preheated oven and bake the cookies for about 8 to 10 minutes or until done.
Remove the cookies from the oven.
Serve and enjoy!
Nutrition Facts:
Calories: 123 kcal
Ingredients
- 2 tsp cinnamon
- 2 tsp vanilla
- 3/4 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp salt
- 1 large Egg
- 2 and 1/2 c all-purpose flour, spooned and leveled
- 1/2 c granulated sugar
- 1/8 tsp ground cloves
- 1/2 teaspoon cream of tartar
- 3/4 c unsalted butter, softened to room temperature
- 1/2 tsp nutmeg
- 1/2 c canned pumpkin (not pumpkin pie filling)
- 3/4 c packed brown sugar
- For the Cinnamon Sugar Coating:
- 1 and 1/2 tsp cinnamon
- 1/4 c granulated sugar
Instructions
In a mixing bowl, add the ground cloves, cinnamon, cream of tartar, flour, cornstarch, baking soda, nutmeg, and salt. Whisk everything until well incorporated.
Add the sugars and butter into the bowl of a stand mixer. Beat until well incorporated.
Add the egg, vanilla, and pumpkin. Beat on low speed until well blended.
Gradually add the flour mixture and beat every addition until combined.
Cover the bowl with plastic, then place it in the fridge and allow it to chill for at least 2 hours to 2 days.
Remove the dough from the fridge.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line the inside of two cookie trays with parchment paper.
Add the sugar and cinnamon into a small mixing bowl, then whisk to combine.
Make small balls out of the dough. Add them into the bowl with the cinnamon-sugar mixture, then toss to coat.
Place the balls onto the prepared cookie sheets, then use your palm to gently flatten each out. Leave a small space between each dough.
Place the cookie sheets in the preheated oven and bake the cookies for about 8 to 10 minutes or until done.
Remove the cookies from the oven.
Serve and enjoy!
