Ingredients:
- 2 c flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- nutmeg
- 1 stick unsalted butter, melted and cooled
- 1 c sugar
- 1/2 c canned pumpkin puree
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/3 c sanding sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
Directions:
- Preheat over to 375.
- Whisk together flour, baking soda, cream of tartar, salt and nutmeg
- Whisk together butter, granulated sugar and pumpkin until smooth. Add egg and vanilla; whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
- Whisk together sanding sugar, cinnamon and allspice. Drop heaping tablespoons of dough into sugar mixture and roll in 1 1/2 balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Flatten to just under 1/2 inch thick. Sprinkle with sugar mixture.
- Bake, rotating sheets halfway through, until light golden and firm to touch, 10-12 minutes. Let cool.