Ingredients

For the Dough:

• ¾ cup butter, softened (room temperature for easy creaming)
• ¼ cup shortening (adds structure and lift)
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed (caramel depth)
• 1 large egg
• ½ cup pumpkin puree (well-stirred; blot if watery)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (spoon & level)
• 3 teaspoons pumpkin pie spice
• 2 teaspoons cream of tartar (classic tangy lift)
• 1 teaspoon baking soda
• ½ teaspoon salt

For Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

Preheat & prep: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment.
Cream: Beat butter, shortening, granulated sugar, and brown sugar on medium-high until light and fluffy, 2–3 minutes.
Wet ingredients: Beat in egg, then pumpkin puree and vanilla until smooth; scrape bowl.
Dry ingredients: In a separate bowl whisk flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
Combine: Add dry ingredients to wet in two additions; mix on low just until no dry streaks remain. Dough will be soft.
Chill: Cover and chill 30 minutes (up to 45 if kitchen is warm).
Coat: Stir together coating sugar and cinnamon.
Scoop: Portion 1½–2 tbsp dough (about 30 cookies). Roll into balls and coat generously in cinnamon sugar. Place 2 inches apart.
Bake: 9–11 minutes, until edges are set and centers look slightly under-baked and puffy.
Cool: Rest on sheet 5 minutes, then move to a rack. Enjoy warm or at room temp.

Notes

• For best texture, blot watery pumpkin with paper towels ~30 seconds before using.
• If dough feels sticky after chilling, lightly oil your palms or chill an extra 10–15 minutes.
• Bigger cookies: use 3 tbsp scoops and bake 11–13 minutes.
• Make-ahead: Scoop, coat, and freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
• Storage: Airtight at room temp up to 4 days; baked cookies freeze up to 2 months.

Author: Amber
Prep Time: 20 minutes
Chill: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 20 mg