Description
Soft centers yield to gently crisped edges as pumpkin puree and seasonal spices awaken the senses. A whisper of vanilla rounds out the warm cinnamon, ginger, and nutmeg notes for a truly nostalgic fall treat.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
- Use a cookie scoop or spoon to drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For crispier edges, bake 1 to 2 minutes longer.
- Adjust the spice levels to taste by adding more or less cinnamon and ginger.
- Dough balls can be frozen on the baking sheet, then transferred to a freezer bag for future baking.