3¼ cups all-purpose flour
3½ tsp. cornstarch
1 tsp. cream of tartar
1 tsp. baking soda
½ tsp. baking powder
½ + 1/8 tsp. salt
1½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground allspice
1 cup granulated sugar
¾ cup packed light brown sugar
1 cup butter, softened
1 large egg yolk
¾ cup canned pumpkin puree
1½ tsp. vanilla extract
½ cup granulated sugar
3 tsp. ground cinnamon
In a mixing
bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking
powder, salt, cinnamon, ginger, nutmeg and allspice: set aside.
Cream
together butter, granulated sugar and brown sugar until just combined. Mix in
egg yolk, then mix in pumpkin and vanilla extract. On low speed, slowly add in
dry ingredients; mix until just combined. (You can chill the dough)
Preheat oven
to 350°. In a small bowl, whisk
together ½ cup granulated sugar with 3 tsp. cinnamon. Scoop tablespoon size dough
ball, roll in cinnamon sugar mixture to evenly coat then transfer to lined
baking sheets spacing cookies 2-inches apart. Bake 12 - 14 minutes (they should look
just slightly under-baked as they'll cook slightly once removed from oven).
Cool on
baking sheet about 5 minutes then transfer to a wire rack to cool completely.
This recipe can be found here.
