3 1/4 cups flour
3 1/2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup white sugar
3/4 cup packed brown sugar
1 cup butter softened
1 egg yolk
3/4 cup pumpkin puree
1 1/2 teaspoons vanilla extract
For Rolling
1/4 cup sugar
1 1/2 teaspoons cinnamon
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice, set aside.
- In another bowl, cream together the butter and sugars until combined.
- Add in the egg yolk, pumpkin, and vanilla.
- Slowly add the flower mixture.
- Place in a separate bowl and let it chill for 45 minutes to an hour.
- Preheat the oven to 350 degrees about 10 minutes before bringing out the cookie dough.
- In a small bowl, combine the cinnamon and sugar
- Scoop out dough into 1 1/2 to 2 inch balls. Coat evenly in cinamon sugar mixture and place on cookies sheet.
- Bake for 12-14 minutes. They should look slighly underbake as they will cook slightly as they are cooling. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 more minutes. Eat and enjoy. Makes about 3 dozen.