Pumpkin Cookies
Delicious pumpkin cookies perfect for a fall treat. These soft cookies are spiced with cinnamon and ginger.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer (optional)
- Wire rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside.
Making the Dough
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Cooling
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add 1/4 teaspoon of nutmeg or allspice to the dry ingredients. These cookies are delicious on their own or frosted with a cream cheese frosting.