Pumpkin Cookies

Directions

1. Spread the pumpkin puree on a plate in a thin, even layer. Press paper towels on top to soak up extra moisture. Repeat this blotting process three more times with fresh paper towels.
2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
3. In a large bowl, use a hand mixer on medium speed to beat the softened butter, brown sugar, and 1/4 cup of granulated sugar until light and creamy. Add the egg yolks and beat until combined. Mix in the pumpkin puree and vanilla extract until fully incorporated. Add the dry ingredients and beat on medium-low speed just until combined, being careful not to overmix.
4. Using a large cookie scoop (about 3 tablespoons), drop dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Refrigerate the dough until it is cold, about 30 minutes.
5. Preheat the oven to 350°F. In a small bowl, combine the remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. Roll each chilled dough ball in the cinnamon-sugar mixture and place back on the baking sheet.
6. Bake the cookies until the edges are just set and the centers are still soft, 12 to 14 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.