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8 ounces softened, unsalted butter
1 1/2 cups granulated sugar
1/2 cup canned pumpkin
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 large egg
3 cups and 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Beat butter on medium speed. Add sugar and pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well. Add vanilla and egg. Beat until well mixed. Add flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.
Mix sugar, pumpkin pie spice and cinnamon to create coating.
Remove half of dough from refrigerator and roll into 1 1/2 -inch balls. Roll balls in coating, covering all sides. Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.
1 1/2 cups granulated sugar
1/2 cup canned pumpkin
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 large egg
3 cups and 2 tablespoons all-purpose flour
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Beat butter on medium speed. Add sugar and pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well. Add vanilla and egg. Beat until well mixed. Add flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.
Mix sugar, pumpkin pie spice and cinnamon to create coating.
Remove half of dough from refrigerator and roll into 1 1/2 -inch balls. Roll balls in coating, covering all sides. Place on cookie sheet 2 inches apart. Bake 12-14 minutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.
