Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1/4 cup (50g) granulated white sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) pumpkin pie spice

Instructions:

  1. Line a plate with paper towels. Spread the pumpkin puree in a thin layer and press another paper towel on top to soak up excess moisture.
  2. Beat the softened butter, white sugar, and brown sugar together until pale and fluffy. Incorporate the egg and vanilla extract, beating on medium speed until smooth. Stir in the blotted pumpkin puree until fully combined.
  3. Whisk the flour, baking soda, salt, and pumpkin pie spice in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the white streaks of flour disappear.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  5. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough and roll them into 1-inch balls.
  6. Roll each ball in the cinnamon-sugar mixture until evenly coated.
  7. Place them 2 inches apart on the baking sheet and bake for 8-10 minutes until set around the edges but slightly soft in the center.