Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Whisk together flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
- Cream together softened butter, brown sugar, and granulated sugar.
- Add the egg, vanilla extract, and pumpkin puree, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Mix granulated sugar and ground cinnamon for coating.
- Shape the dough into balls and roll in the cinnamon-sugar mixture.
- Bake for 10-12 minutes or until edges are set and cookies are lightly golden.
- Cool on baking sheet before transferring to a wire rack.
Notes
Use fresh spices for the best flavor. Chilling the dough is crucial for maintaining shape during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg