Pumpkin Pie Cookies
Good all year round! Take these to your gathering and watch them disappear!
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Ingredients
Method
- 1Begin by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.
- 2In 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.
- 3Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined.
- 4In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- 5Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. If you wish, fold in the chopped pecans.
- 6Drop 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.
- 7Let 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.
- 8Servings: 24 cookies
Kitchen notes
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