Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add egg and vanilla extract to the creamed butter mixture and mix until combined.
- Carefully fold in the pumpkin purée.
- Gradually add the dry ingredients to the wet mixture and blend until just combined; do not overmix.
Baking
- In a small bowl, combine granulated sugar with a dash of cinnamon for rolling.
- Scoop tablespoon-sized pieces of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes until edges are just set but centers are still soft.
- Allow cookies to cool slightly before transferring to a wire rack for complete cooling.
Nutrition
Notes
For a dairy-free version, use coconut oil or a vegan butter substitute. You can also swap half the all-purpose flour with whole wheat flour for a heartier texture. Store in an airtight container at room temperature for up to a week or freeze for longer storage.