Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- For rolling: 1/4 cup sugar + 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars together until light and fluffy.
- Beat in egg, pumpkin puree, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually mix dry ingredients into wet ingredients until combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Scoop dough (about 1 tbsp per cookie) and roll into balls. Coat in cinnamon-sugar mixture.
- Place on prepared baking sheets, flattening slightly.
- Bake for 10-12 minutes until edges are set.
- Let cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Dough can be chilled for 30 minutes if too sticky
- Store in airtight container for up to 5 days
- For crispier cookies, bake an extra 1-2 minutes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg