• Preheat oven to 350°

Cookies

• In a large bowl, whisk together flour, baking soda, cream of tarter, cinnamon and salt then set aside.
  1 ¾ cups All-purpose flour, ¾ tsp Cream of tarter, ½ tsp Baking soda, ¼ tsp Kosher salt, 1 tsp Ground cinnamon
• In a separate large bowl with a hand mixer or stand mixer, add butter and both sugars and mix on medium speed for 1 minute.
  ½ cup granulated sugar, ½ cup unsalted butter, ⅛ cup Light brown sugar
• Now add vanilla, pumpkin butter and the egg and mix until combined.
  1 Large egg, 1 tsp Vanilla extract, ¼ cup plus 2 tablespoon of Pumpkin butter
• Add the dry ingredients to the wet ingredients and mix just until it comes together.
• Fold the pecans into the batter so they are evenly distributed.
  1 ½ cups Pecans
• Add parchment paper to a baking sheet. If you do not have this, just omit this step.
• Using a medium cookie scoop or a ⅛ measuring cup, scoop out the dough then add it to a small bowl of cinnamon and sugar and coat all sides. The dough is very sticky so just push it around in the cinnamon sugar mixture carefully. Place on a lined baking sheet making sure they are about 1 inch apart.
  ½ cup Granulated sugar, 1 tsp Ground cinnamon
• Do this with all of the cookie dough until it is all used up.
• Bake cookies for 14 minutes, or until a very light golden color all over.
• Remove from oven and allow to cool completely on the baking sheet. They will firm up while cooling.