By HAYLEE SAESEE
Staff Writer
Ingredients:
- 2 and ½ cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoons ground cloves
- ¾ cup unsalted butter softened to room temperature
- ¾ cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 and ½ teaspoons cinnamon
Instructions:
- Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
- In a separate large bowl beat together the butter and brown sugar until fluffy. Turn the mixer down to low then beat in the egg, vanilla, and pumpkin.
- Slowly add the flour mixture. The dough will be very sticky.
- Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, take the dough out of the refrigerator.
- Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
- In a small bowl whisk together the granulated sugar and cinnamon for the cinnamon sugar coating.
- Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly.
- Place the cookies on the cookie sheets about 2 inches apart.
- Bake for about 8-10 minutes until the tops look just set.