Ingredients
Method
- In a stand mixer fitted with a paddle attachment, cream butter and brown sugar together until well-combined.
- Stir in egg and egg yolk, pausing to scrape down sides of bowl to ensure that all ingredients are well-incorporated.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, salt, and cinnamon.
- With mixer on low-speed, gradually add flour mixture to wet ingredients until completely combined (scrape down sides and bottom of bowl to completely combine).
- Chill dough in refrigerator for 10 minutes. While dough is chilling, stir together sugar and pumpkin spice in a small bowl.
- Line a large plate with wax paper. Remove cookie dough from refrigerator and roll into 1 ½ Tablespoon-sized balls. Roll in sugar/pumpkin spice mixture and place on prepared plate.
- Chill in refrigerator at least 30 minutes.
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper.
- Place dough balls on cookie sheet at least 2" apart and bake on 350F (177C) 10-12 minutes
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
Nutrition
Calories: 137kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 124mgPotassium: 36mgFiber: 1gSugar: 12gVitamin A: 177IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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