Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¾ cup canned pumpkin puree
¼ cup brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt
Whipped cream or frosting (optional)
Ground cinnamon for dusting
Instructions
Cream butter and sugar. Add egg and vanilla. Mix well.
Add flour, baking powder, and salt. Mix into dough. Chill 30 minutes.
Mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
Preheat oven to 350°F (175°C). Scoop dough into balls, place on baking sheet.
Press indent into center. Fill with pumpkin mixture.
Bake 12–14 minutes until edges golden. Cool 5 minutes on sheet, then transfer to rack.
Top cooled cookies with whipped cream or frosting. Dust with cinnamon.
Notes
Chill dough to prevent spreading. Do not overfill with pumpkin. Bake until edges are lightly golden.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg