- 2 cup(s) All-purpose flour
- 1/2 tsp(s) Baking soda
- 1/2 tsp(s) Cream of tartar
- 1/2 tsp(s) Kosher salt
- 1 pinch(s) Ground nutmeg
- 1 stick(s) Unsalted butter, softened
- 1 dash(es) Sugar
- 1 tsp(s) Pure vanilla extract
- 1 l(s) Egg
- 1/2 cup(s) Canned pumpkin (not the pie filling)
- FOR ROLLING COOKIE DOUGH
- 1/2 cup(s) Sugar
- 1 tsp(s) Ground cinnamon
- 1/2 tsp(s) Allspice
Heat oven to 375 degrees and prepare a couple of large cookie sheets lined with parchment paper.
Combine first 5 ingredients in a small bowl and set aside.
Using a hand mixer or a KitchenAid mixer, beat together sugar and butter. Add pumpkin, egg, and the vanilla. Mix well.
Add in flour mix and stir until combined with wet ingredients.
In a small bowl, add last 3 ingredients. Pull out a heaping teaspoon (approx 1 1/2 inch balls) of cookie batter and carefully roll in palms of your hands. Next roll to cover in the small bowl of sugar mix.
Place sugar-coated cookie dough balls 3 inches apart on a cookie sheet lined with parchment paper. Gently pat each ball to flatten to about 1/2" thickness-- I would just eyeball it.
Place in a hot 375-degree oven for 10-12 minutes. Bottom of cookie should be golden brown. Cool on a cookie rack to cool. Store in an airtight container up to several days.