Ingredients:

  • 1/2 cup (120g) canned pumpkin puree
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger

Instructions:

  1. Prep the pumpkin puree: Spread 120g of pumpkin puree onto a plate lined with three layers of paper towels. Press another layer on top and let it sit for 10 minutes.
  2. Cream the fats: Beat the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. Wait until it smells like sweet cream and has doubled in volume.
  3. Add the liquids: Mix in the egg yolk, vanilla, and the blotted pumpkin puree.
  4. Sift the dry: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
  5. Combine gently: Gradually add the dry ingredients to the wet. Stop as soon as no white streaks of flour remain.
  6. Chill the dough: Cover and refrigerate for at least 30 minutes. This is crucial for handling the sticky dough.
  7. Create the coating: Mix the extra sugar, cinnamon, ginger, and cardamom in a small bowl.
  8. Roll and coat: Scoop 1.5 tablespoon portions, roll into balls, and toss thoroughly in the spice sugar until completely encrusted.
  9. Bake the batch: Arrange on sheets and bake at 180°C (350°F) for 10 minutes.
  10. Cool and set: Let them rest on the pan for 5 minutes before moving to a wire rack.