These fall-spiced cookies bake up soft and chewy just as cookies should, not at all cakey!
- 1/2 cup unsalted butter (57g per 1/2 cup, softened)
- 1/2 cup light brown sugar (100g per 1/2 cup, packed)
- 6 tablespoons granulated sugar (75g per 6 Tbsp.)
- 6 tablespoons pumpkin purée (90g per 6 Tbsp.)
- 1/2 teaspoon vanilla extract
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons corn starch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute, or until well-combined. Add the pumpkin purée and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, corn starch, pumpkin pie spice, cream of tartar baking soda, baking powder, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
- Preheat the oven to 350°F.
- Divide the cookie dough into 16 balls, using roughly 1 1/2 Tbsp. of dough for each, and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
- Bake the cookies for 14-17 minutes on the middle rack of oven, until puffy and golden brown at the edges.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.