Pumpkin Pie Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For an extra touch, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cookies. Ensure your butter is well softened before mixing to achieve a smooth and even dough. If you prefer a chewier texture, consider adding a tablespoon of molasses to the wet ingredients. Adjust the pumpkin pie spice to your preference for more or less spiciness.
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