1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 mins).
2. Mix in pumpkin puree, egg, and vanilla until smooth.
3. In another bowl, whisk flour, cream of tartar, baking soda, salt, and ½ tsp cinnamon.
4. Gradually add dry ingredients to wet, mixing until a soft dough forms. Chill 15–20 minutes (helps prevent spreading).
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. In a small bowl, mix sugar and cinnamon for coating.
7. Roll dough into 1-inch balls, then roll each in cinnamon-sugar mixture.
8. Place on baking sheet and flatten slightly with your palm or the bottom of a glass.
9. Bake 10–12 minutes, until edges are set and centers are soft.
10. Let cool on the tray for 5 minutes—they’ll firm up as they cool.

✨ These stay soft for days—perfect for cookie jars, gift boxes, or pairing with a spiced latte!

💡 Pro tip: For extra chewiness, underbake slightly and let them rest in the warm oven after turning it off.

PREP TIME & NUTRITION :
Prep Time : 20 mins (includes chilling) , Cook Time : 12 mins , Total Time : 35 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 15g , Fats: 6g , Protein: 1g