Ingredients

Dry Ingredients

• 1 1/4 cup all-purpose flour or your favorite Gluten Free flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon instant espresso or instant coffee
• 1 tablespoon pumpkin pie spice
• If you like your cookies less sweet, add 1 teaspoon cinnamon

Wet Ingredients

• 1/2 cup (1 stick) regular or non-dairy butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract 
• 1/2 cup pumpkin puree

Cinnamon Sugar – to roll cookies in before baking 

• 1/4 cup granulated sugar
• 1-2 teaspoon cinnamon

How to Make 

1. In a small bowl combine all the dry ingredients and either sift together to combine or stir until combined evenly.
2. Using a handheld mixer (or a whisk depending on your arm strength) beat the non-dairy butter, sugar, and vanilla until light and fluffy. Add the pumpkin puree and beat to combine. If the butter is still really cold then it will look curdled, which is fine. However, if you soften the butter a bit before hand, it will look smooth.
3. Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together, try not to over mix.
4. Put a lid on the bowl and chill for at least 1 hour.
5. Preheat the oven to 400F. Either line 2 baking sheets with parchment paper or use non-stick cooking spray.
6. Roll dough into balls about 1 tablespoon in size, coat in cinnamon sugar. Place on the baking sheet and bake for 8-10 minutes. They should look slightly underdone but will continue to harden as they cool.
7. Cool and enjoy! These are best stored in an airtight container but they look a bit of the sugar “crunch” as the days go by!