Submitted by: Rachel Wagoner, Farm and Dairy Editor
I made these for dessert for the weekly Sunday dinner at my dad’s house and brought home no leftovers. They were a smash hit.
Ingredients:
- 1 cup butter, melted and cooled for at least 10 minutes
- 1 cup sugar
- 2/3 cup brown sugar
- 1/2 cup pumpkin puree
- 2 large egg yolks
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 3 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
Toppingss:
- 1/2 cup sugar
- 3 tsp. ground cinnamon
Directions:
- Combine butter, sugar and brown sugar and stir until well-combined. Add pumpkin and stir well. Stir in egg yolks and vanilla.
- In a separate bowl, stir together flour, pumpkin spice, baking soda, cream of tartar and salt until well-combined.
- Gradually add dry ingredients to wet, until ingredients are well-combined. Cover cookie dough and place in the refrigerator to chill for at least 45 minutes.
- When dough is nearly finished chilling, preheat oven to 350 F and lightly grease a cookie sheet. Prepare cinnamon-sugar mixture by whisking together 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl.
- Remove dough from the refrigerator and scoop into balls. Roll dough briefly between your palms until smooth, and then roll it through the cinnamon-sugar mixture until it’s completely coated. Space about 2 inches apart on the cookie sheet.
- Bake cookies in a 350 F oven for 10 to 12 minutes. Keep your remaining dough refrigerated while cookies are baking, and do not place cookie dough on a hot baking sheet.
- Cool cookies on the sheet for a couple of minutes after taking them out of the oven, and then transfer them to a rack to cool completely.
