Ingredients

• 1 ¾ cups all-purpose flour
• ¼ cup white sugar
• 1 cup light brown sugar
• 1 ½ sticks unsalted butter (softened)
• 1 Tbsp vanilla extract (or pure vanilla)
• 1 Tbsp pumpkin spice
• ½ cup pumpkin purée
• 2 egg yolks
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅛ tsp nutmeg
• ⅛ tsp ground ginger
• ¼ tsp allspice
• Optional: orange sugar sprinkles for topping

Instructions

1. Cream butter & sugars: Beat softened butter, then mix in white and brown sugars until fluffy.
2. Wet mix: Add egg yolks, vanilla extract, and pumpkin purée.
3. Spices: Mix in pumpkin spice, nutmeg, allspice, and ginger.
4. Dry mix: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine: Gradually fold dry into wet until smooth.
6. Shape: Scoop dough into balls, flatten slightly, sprinkle orange sugar.
7. Bake: 350°F (175°C) for 8–10 minutes. Smaller cookies ~8 min (thin/soft). Larger ~10 min (thicker/chewy).
8. Cool & enjoy: Let set briefly on the pan—then devour. 🎃