Pumpkin Cookies (Printable Version)
# What You’ll Need:
01 -
1/4 cup granulated sugar for rolling.
02 -
1/2 tsp ground ginger, add only if you want.
03 -
2 cups all-purpose flour.
04 -
1/2 tsp salt.
05 -
1/2 tsp nutmeg.
06 -
1 tsp cinnamon.
07 -
1 tsp baking soda.
08 -
1 tsp vanilla extract.
09 -
1 large egg.
10 -
1/2 cup pumpkin puree.
11 -
1/2 cup brown sugar, packed tight.
12 -
1/2 cup granulated sugar.
13 -
1/2 cup unsalted butter, leave it soft.
14 -
1/4 tsp ground cloves, totally optional.
# Steps To Make It:
01 -
Set baked cookies on the pan for 5 minutes, then transfer them to a rack to finish cooling off.
02 -
Pop them in for about 10 to 12 minutes till the edges start looking golden.
03 -
Space the dough balls about 2 inches apart on your prepped pans.
04 -
Coat each dough ball by rolling it in sugar.
05 -
Shape the dough into balls, around 1 inch wide.
06 -
Add the dry mix to the wet stuff a bit at a time until blended.
07 -
In another bowl, whisk up flour, baking soda, spices, and salt.
08 -
Stir the pumpkin, egg, and vanilla in till it gets smooth.
09 -
Mix butter and both sugars on medium for 3 to 4 minutes till it’s light and fluffy.
10 -
Set your oven to 350°F. Line pans with parchment.
# Extra Notes:
01 -
Make sure it's just plain pumpkin, not the pie filling kind.
02 -
Go wild or easy with the spices—it's up to you.
03 -
Rolling in sugar really makes them crunchy outside.
04 -
These stay soft at room temp for up to five days.