Ingredients
Equipment
Method
Make the cookie dough
- Beat the softened unsalted butter, granulated sugar, and light brown sugar for 2–3 minutes until creamy, with a visibly smoother, lighter texture.
- Add the pumpkin puree, egg yolk, and vanilla extract, then beat until smooth and evenly combined, with no streaks.
- Whisk the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until evenly mixed.
- Add the dry mixture gradually to the pumpkin mixture and mix just until a soft cookie dough forms, stopping as soon as the dough comes together.
- Chill the dough for 30–45 minutes until firm enough to scoop, with the dough holding its shape.
Coat and bake
- Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies bake evenly.
- Combine granulated sugar, ground cinnamon, and pumpkin pie spice in a shallow bowl for the cinnamon-sugar coating.
- Scoop the chilled dough into 1½-tablespoon portions and roll each portion into a ball.
- Coat each dough ball generously with the cinnamon-sugar mixture so the top looks well covered.
- Arrange the cookies about 2 inches apart on the prepared baking sheets for room to spread.
- Bake for 10–12 minutes at 350°F until the edges are set but the centers remain soft, with lightly crackled tops.
- Cool the cookies on the baking sheet for 5 minutes so they finish setting without over-browning.
- Transfer to a wire rack and cool completely until fully set and tender in the center.
Notes
For the chewiest centers, don’t overbake—pull the cookies when edges look set but the middle still seems slightly soft. Store airtight at room temperature for 3–4 days, or refrigerate up to 1 week. Freeze baked cookies in a sealed container for up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter substitute (choose one that measures like butter) to keep the same dough texture.