Makes approximately 4 dozen.
2 3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
1 t. pumpkin pie spice
1 3/4 c. sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 c. pumpkin puree
2 T. ground cinnamon
Preheat oven to 400 degrees.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1½ cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Chill for two hours or overnight.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Recipe courtesy of the York County (Maine) Coast Star.