Start by whisking
All-Purpose Flour (2 1/2 cups)
Ground Cinnamon (1/2 Tbsp)
Cream of Tartar (1/2 Tbsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
together in a medium bowl.
Next, using a electric hand mixer and a large bowl or stand mixer, beat the
Unsalted Butter (1 cup)
Granulated Sugar (3/4 cup)
Brown Sugar (1/2 cup)
until smooth at medium speed.
Just Jan’s® Pumpkin Butter (1/3 cup)
. Continue mixing on medium speed for about 2 minutes until all ingredients are well-incorporated.
Vanilla Extract (1/2 tsp)
and beat for another minute. Scrape down the sides of the bowl to ensure thorough mixing.
Reduce mixer speed to low and begin gradually adding the dry ingredients in four parts to the wet.
Cover and let chill in the fridge for 30 to 60 minutes. The dough will seem soft but will thicken over time as the moisture redistributes and as it chills.
While the cookies are chilling, preheat the oven to 375 degrees F (190 degrees C) and make your sugar and pumpkin spice coating.
In a small bowl, whisk the
Granulated Sugar (1/4 cup)
Ground Cinnamon (1/2 tsp)
Ground Ginger (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Line a baking sheet with parchment. Using an ice cream scooper, or a humble spoon, scoop generous golf ball-sized portions of dough. Roll briefly in the palms of your hands to roll them out and toss in your sugar 'n' spice, coating fully. Place the dough balls on the baking sheet 3 inches apart. Do NOT flatten, they will spread!
Bake for 11-13 minutes or until the cookies are golden brown around the edges.
Remove the baking sheet from the oven, letting the cookies cool on the sheet for 10 minutes. Then transfer those tasty morsels to a cooling rack. Serve with milk or extra pumpkin butter.