Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) pumpkin puree
- 2 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the pumpkin puree and eggs, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually mix this into the wet ingredients.
- Shape the cookies using a tablespoon or cookie cutter and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool before transferring to a wire rack.
Notes
Chill the dough for easier handling. Avoid overmixing to keep cookies tender.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian