Ingredients
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 cup melted unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 tsp ground cinnamon (for dough)
2 tbsp ground cinnamon (for coating)
1 tbsp granulated sugar (for coating)
Instructions
Preheat oven to 375°F (190°C)
Whisk flour, baking soda, cream of tartar, and salt
In a separate bowl, mix melted butter, brown sugar, granulated sugar, eggs, pumpkin puree, and 1 1/2 tsp cinnamon
Stir wet ingredients into dry until just combined
Scoop dough into 1 1/2 inch balls
Dip in cinnamon-sugar coating before baking
Place on parchment-lined sheets 2 inches apart
Bake 10-12 minutes until edges are golden
Notes
Dough keeps 2 days refrigerated
Double cinnamon coating if desired
For gluten-free version, substitute flour blend
Cookies freeze well in airtight containers
Use canned pumpkin puree, not pie filling
- Prep Time: 20
- Cook Time: 12
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg