Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (180ml) pumpkin puree (blotted with a paper towel)
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2g) cornstarch
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice

Instructions:

  1. Beat the softened butter and both sugars until the mixture is pale and fluffy. Stir in the blotted pumpkin puree, egg, and vanilla extract. Mix on medium speed until the batter is smooth and cohesive.
  2. In a separate bowl, whisk together the flour, cornstarch, baking soda, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the last streaks of flour disappear.
  3. Scoop rounded tablespoons of dough, roll each piece into a ball, and toss thoroughly in the cinnamon-sugar coating until completely encrusted.
  4. Place balls 2 inches apart on parchment-lined sheets. Bake at 350°F (175°C) for 8–10 minutes. Remove when edges are set and centers look slightly underbaked.