1. Prep Your Pumpkin (5 minutes) Open your can of pumpkin and dump about 1/3 cup onto some paper towels. Press it down hard to get all the water out. This is annoying but necessary.

2. Mix the Dry Stuff (2 minutes) Throw all the dry ingredients in a bowl and stir them around until they look evenly mixed.

3. Cream the Butter (2-3 minutes) Mix your butter with both sugars until it looks fluffy. I use my stand mixer for this because my hand mixer died last year.

4. Add the Wet Ingredients (1 minute) Add your egg yolk, vanilla, and that pumpkin you dried off. Mix until combined.

5. Combine Everything (1 minute) Dump in your flour mixture and stir just until you can’t see any more flour streaks.

6. Chill Time (30 minutes) Cover the bowl with plastic wrap and stick it in the fridge. Set a timer because you’ll forget.

7. Get Ready to Bake Heat your oven to 350°F. Line two baking sheets with parchment paper. Mix the coating sugar and cinnamon in a small bowl.

8. Shape and Roll (5 minutes) Scoop out dough with a cookie scoop or big spoon. Roll each piece into a ball with your hands, then roll it around in the cinnamon sugar mixture.

9. Bake (10-13 minutes) Put the cookies on your baking sheets with plenty of space between them. Bake for about 12 minutes – they should look set around the edges but still soft in the middle.

10. Cool Down Don’t touch them for 10 minutes after you take them out. I know it’s hard, but they’ll fall apart if you move them too soon.