Ingredients

½ cup of unsalted melted butter

½ cup of sugar

⅓ cup of light brown sugar

¼ cup pumpkin puree

1 large egg yolk

¾ teaspoon vanilla extract

1 ½ cups of all purpose flour

1 ½ teaspoons pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon cream of tartar

½ salt

Toppings

¼ cup sugar

2 teaspoons ground cinnamon

Directions

Melt butter and let sit for 10 minutes.

Combine butter, sugar, light brown sugar and stir until well combined. Add pumpkin and stir well. Stir in egg yolk and vanilla extract.

Separate bowl mix together flour, pumpkin spice, baking soda, cream of tartar, and stir until well combined.

Gradually add in dry ingredients into the wet ingredients until well combined. Over cookie dough with clear wrap and chill in the refrigerator for 1 hour.

Once almost done chilling, preheat the oven to 350F. Line the cookie sheet with parchment paper.

Prepare your sugar topping by mixing together the sugar and cinnamon together in a small bowl.

Remove dough from the refrigerator and scoop them into 1 ½ tablespoon size balls. Roll them between your hands and roll them through the cinnamon sugar and place on the cookie sheet placing them at 2” apart.

Bake cookies for 10-12 minutes.

Allow baked cookies to cool completely on the cookie sheet before enjoying.