Pumpkin Pie Cookies
Good all year round! Take these to your gathering and watch them disappear!
Prep15m
Cook4h
Yield4
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans (optional)
- 1 cup cream cheese frosting (optional for topping)
Method
- Begin by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.
- In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes.
- Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. If you wish, fold in the chopped pecans.
- Drop rounded tablespoons or use a cookie scoop to place dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, spread cream cheese frosting on top before serving.
- Servings: 24 cookies
