1 cup granulated sugar (plus 3 tablespoons for rolling)
1/2 cup light brown sugar, packed
1/3 cup pumpkin puree (blotted to remove excess moisture)
1 large egg yolk
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice (plus 1 teaspoon for rolling)
Instructions
Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies do not stick.
Step 2: Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, 1 cup of granulated sugar, and the brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using a hand mixer or stand mixer.
Step 3: Add Wet Ingredients. Mix in the egg yolk, vanilla extract, and the blotted pumpkin puree. Continue beating until the mixture is well combined and smooth, scraping down the sides of the bowl as needed.
Step 4: Combine Dry Ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and 1 tablespoon of pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 5: Roll the Dough. In a small bowl, mix the remaining 3 tablespoons of sugar and 1 teaspoon of pumpkin pie spice. Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll the ball in the sugar-spice mixture until evenly coated.
Step 6: Bake to Perfection. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.