
How To Make Spiced Pumpkin Cookies
These pumpkin cookies are filled with the comforting flavors of fall, thanks to the mix of spices in them- cinnamon, ginger, nutmeg, and cloves.
Serves:
Ingredients
- 3cupsall purpose flour,spooned into measuring cup, leveled-off with back edge of knife
- 1tspbaking soda
- 1tspbaking powder
- ½tspsalt
- 2tspground cinnamon
- 1tspground ginger
- ¾tspground nutmeg
- ¾tspground cloves
- 1cupunsalted butter,(2 sticks), softened
- 1cupgranulated sugar
- 1cuplight brown sugar,packed
- 2large eggs
- 1tspvanilla extract
- 1¼cupspumpkin purée,(15 oz), canned
- 2tbspturbinado sugar,or demerara sugar
Instructions
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Arrange the oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar for a few minutes, until light and fluffy. Scrape down the bowl, then beat in the eggs one at a time.
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Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point. Scrape down the bowl, then mix in the flour mixture on low speed.
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Scoop the dough by heaping tablespoons onto the prepared baking sheets. Sprinkle the cookies evenly with turbinado sugar.
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Bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges.
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Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack.
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Serve and enjoy!
Nutrition
- Calories:Â 81.24kcal
- Fat:Â 3.43g
- Saturated Fat:Â 2.09g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 0.90g
- Polyunsaturated Fat:Â 0.18g
- Carbohydrates:Â 11.86g
- Fiber:Â 0.39g
- Sugar:Â 6.51g
- Protein:Â 0.99g
- Cholesterol:Â 14.83mg
- Sodium:Â 52.13mg
- Calcium:Â 13.43mg
- Potassium:Â 25.92mg
- Iron:Â 0.45mg
- Vitamin A: 70.63µg
- Vitamin C:Â 0.23mg
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