Directions

Serving Size: 50

Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and pumpkin pie spice and mix for 1 minute, scraping the sides of the bowl as necessary.

Turn mixer to low and add in flour and protein, mixing until just combined.

In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.

Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.

Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.

Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.