Pumpkin Cookies
These tender cookies—warmed with ginger, cinnamon, nutmeg, and clove—have the texture of miniature cakes and are an absolute delight with a cup of tea or coffee!
Yields: 2 Dozen Cookies
Active Time: 20m
Total Time: 45m
INGREDIENTS:
1½ c. (192g) all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground clove
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 stick of butter, room temperature (8 Tbsp / 113g)
⅔ c (148g) packed light or dark brown sugar
1 large egg, room temperature
¾ c. (167g) pumpkin purée
1 tsp vanilla extra
Extra cinnamon, powdered sugar, or flaky salt for seasoning (optional)
Melted chocolate for drizzling or icing (optional)
RECIPE:
Preheat oven to 350F. Line two rimmed baking sheets with parchment paper or nonstick baking mats.
In a medium bowl, whisk together the dry ingredients: flour, ginger, cinnamon, nutmeg, clove, baking powder, baking soda, and kosher salt.
In a large bowl, beat butter and brown sugar together with a whisk until light and fluffy, about 2-3 minutes. Add the egg. Mix in pumpkin purée and vanilla extract until well incorporated.
Sift dry ingredients into pumpkin mixture and beat until just combined.
Scoop the batter into 1½ - 2 Tbsp scoops, at least one inch apart, onto the prepared sheets. You should get about a dozen on each sheet—three rows of four cookies. Bake one sheet at a time until the cookies are puffed and spring back when lightly pressed in the center, about 12 minutes. Sprinkle any dry toppings over the cookies. If using chocolate, add once cookies are cooled.
Allow to cool on pan for 5 minutes then move to a rack to cool completely. Enjoy!
