I was skeptical when I first cranked out a batch of these pumpkin cookies after forgetting dessert for a dinner party, but we’ve been asked to make them quite a few times since, so I think it’s safe to say these are a winner. Fluffy, steamy, and now you have autumnal smells wafting from your oven? I think you get the picture. Best served warm and in a rush!
Preheat your oven to 350º and line two cookie sheets with parchment paper.
In your kitchen aid or a large mixing bowl, cream together butter, sugars, egg, and vanilla.
Stir in pumpkin puree.
In a separate bowl mix flour, baking powder, and baking soda, and spices
Slowly add the flour mixture to the batter. You’ll end up with a stiff, batter-like consistency.
Using a cookie scoop or a large spoon, portion out 1 inch balls of the cookie batter.
Try to keep your portions tall as these will spread out a bit in the oven.
Bake for 10 minutes or until the cookies begin to brown on the edges.
Allow cookies to set on the tray for a few minutes, then remove to a cookie rack to cool.
*For a dairy-free version, sub the butter with coconut oil and allow batter to chill in the fridge for at least an hour before baking. You’ll end up with a slightly crispy cookie edge, which we find quite addicting.
Ingredients
1 cup of softened butter*
1/2 cup of white sugar
1/2 cup of dark brown sugar
1 egg (room temp)
3/4 cup of pumpkin puree
1 teaspoon vanilla
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
(sub spices for 2 tsp pumpkin pie spice)
