Ingredients

1 cup unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

1/3 cup pumpkin puree

1 large egg yolk

2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions

Step 1: In a medium saucepan, melt the butter over medium heat until it becomes foamy and turns a golden brown color. Immediately remove the pan from the heat and transfer the browned butter to a mixing bowl to cool slightly.

Step 2: Add the granulated sugar and brown sugar to the cooled browned butter and mix to combine. Stir in the pumpkin puree, egg yolk, and vanilla extract, then beat until the mixture is smooth.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, ground nutmeg, and ground ginger.

Step 4: Gradually add the dry ingredients into the wet mixture, stirring just until a thick dough forms. Avoid overmixing. Cover the dough and chill it in the refrigerator for 30 to 45 minutes.

Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the cinnamon and granulated sugar for rolling.

Step 6: Scoop the chilled dough into tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture to coat, then place them about 2 inches apart on the prepared baking sheets.

Step 7: Bake the cookies for 9 to 11 minutes, until the edges are set but the centers still look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper spice flavor, increase the cinnamon in the dough to 1 1/2 teaspoons or add a pinch of cloves.

Use high-quality pumpkin puree or homemade pumpkin for the best texture and flavor.

If you prefer softer cookies, reduce baking time by a minute or two and monitor closely.

You can substitute the cream of tartar with an additional 1 teaspoon of baking powder if unavailable.

Chill the dough longer if you want firmer cookies or to bake in smaller batches.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree since canned pumpkin pie filling contains added spices and sweeteners, which can affect the cookie’s flavor and texture.

Why does the recipe call for egg yolk only, not a whole egg?

Using just the egg yolk adds richness and helps create a tender, chewy texture without making the cookies cakey or too moist, which can happen with a whole egg.