Ingredients:

  • 1 cup (226g) unsalted butter
  • 1/2 cup (120g) pumpkin puree (not pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla extract
  • 2 2/3 cups (335g) all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 1/3 cup (65g) granulated sugar (for rolling)
  • 1 tbsp ground cinnamon (for rolling)
  • 1/4 tsp pumpkin pie spice (for rolling)

Instructions:

  1. In a light-colored skillet over medium heat, melt the butter. Whisk constantly until it foams, then turns a deep mahogany-colored hue with a nutty aroma. Immediately remove from heat and pour into a large mixing bowl to stop the cooking. Let it cool for 5 minutes.
  2. Add 1 cup granulated sugar, light brown sugar, and 1.5 tsp pumpkin pie spice to the warm butter. Whisk until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Whisk until the mixture appears velvety and glossy.
  3. Sift in the all-purpose flour, cream of tartar, baking soda, and sea salt. Fold gently with a spatula just until no white streaks remain. Do not overmix.
  4. In a small bowl, whisk together the rolling sugar (1/3 cup), ground cinnamon, and optional pumpkin pie spice. Scoop rounded tablespoons (approx. 1.5 tbsp) of dough and roll into smooth balls.
  5. Toss the dough balls generously in the cinnamon-sugar mixture until a thick, even crust forms. Place on parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 9-11 minutes or until the edges are set and the tops are slightly cracked. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.