Prep time  45 minutes 
 Rest time  1 hour 
 Cook time  10 minutes 
 Total time   1 hour 55 minutes 


1 egg
1/4 cup canned pumpkin
1/2 cup butter
1/2 cup sugar
1/4 cup dark brown sugar
2 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp star anise

For rolling scooped cookie dough before baking:
1/4 cup organic granulated sugar
1 tsp cinnamon
1 1/2 tsp cardamom


Using a stand mixer fitted with the paddle/spade attachment, cream butter with both sugars. Add egg and canned pumpkin, scraping down the sides.

In a separate bowl, sift together flour and remaining ingredients. Add to the wet mixture until just combined. Use a 2 oz scoop or large spoon to measure out dough into cookies. Refrigerate for one hour.

Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, and cardamom. Roll each cookie in the mixture, and arrange on sheet pan lined with parchment paper. Use a water glass or the palm of your hand to slightly press each cookie. Bake for 10 minutes or until just set/no longer glossy.

Wine Pairing

Beringer Main & Vine™ Moscato