Ingredients:
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup canned pumpkin puree
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 cup granulated sugar (for rolling)
Directions:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Using a tablespoon or cookie scoop, form dough balls and roll each in the remaining granulated sugar to coat.
7. Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 130 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and maintain soft centers.
Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
