In a large bowl, whisk together the brown sugar, butter, pumpkin puree, granulated sugar, and vanilla.
¾ cup light brown sugar, ½ cup unsalted butter, ⅓ cup canned pumpkin purée, 2 tablespoons granulated sugar, 1 ½ teaspoons pure vanilla extract
In a separate, medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, salt, and baking powder.
1 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon cream of tartar, ¾ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon baking powder
Add the dry ingredients to the wet, and mix using a spatula until just combined. Fold in the pecans if using. Cover the dough with plastic wrap, and place in the refrigerator for 3-4 hours or up to overnight.
⅓ cup chopped pecans
When dough has chilled, preheat oven to 350℉. Line two large baking sheets with parchment paper.
Combine the granulated sugar and cinnamon together in a small bowl.
¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon
Form dough balls using a 2 tablespoon cookie scoop, roll each dough ball in the cinnamon sugar and place on the baking sheet at least 1-inch apart. (For puffy cookies, do not flatten. For flatter cookies, press down slightly and add a bit more cinnamon sugar on top.)
Bake for 10-12 minutes until the cookies begin to brown around the edges. Allow the cookies to cool for 2-3 minutes on the baking sheets before transferring to a wire rack to cool completely.
Enjoy at room temperature!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.