1 3/4 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/3 cup pumpkin puree
1 teaspoon vanilla extract
Cinnamon sugar
Heat the oven to 350 F, and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda and salt.
In large mixing bowl with an electric mixer, cream together the butter and sugar until the mixture is pale and fluffy.
Add the egg, pumpkin puree and vanilla, and beat to combine well.
Add the dry ingredients to the wet ingredients in a few batches, beating in between to incorporate.
Scoop about 1 teaspoon of the dough and roll it into a ball.
Roll the ball in cinnamon sugar to coat, and set the ball on the baking sheet.
Repeat with the remaining dough (youll need to bake in at least 2 batches) leaving about 3 inches between each ball of dough on the baking sheet.
Bake for about 12 to 15 minutes, until the cookie tops begin to crack.
Remove from the baking sheet and let cook on a wire rack.
