Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) coconut sugar
  • 1/3 cup (80g) pure pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 1 tsp (4g) cream of tartar
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 2 tbsp (25g) coconut sugar
  • 1 tbsp (6g) ground cinnamon

Instructions:

  1. Cream together the softened butter and coconut sugar until the mixture is pale and fluffy. Beat in the egg and vanilla extract, then fold in the blotted pumpkin puree.
  2. In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, ground cinnamon, ginger, and cloves.
  3. Slowly add the dry mixture to the wet ingredients, mixing on low speed just until the flour streaks disappear.
  4. Scoop rounded tablespoons of dough and roll them into smooth spheres.
  5. Roll each ball in a mixture of 2 tbsp coconut sugar and 1 tbsp ground cinnamon until fully coated.
  6. Place cookies on a prepared baking sheet, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 8-10 minutes, until the edges are set but the centers remain slightly soft.