Description
Soft, warmly spiced pumpkin cookies that are sugar-crisp on the outside, perfect for fall.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
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Instructions
- 1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
- 3. In a large mixing bowl, beat the softened butter and 1 cup sugar together until light and fluffy, about 2-3 minutes.
- 4. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and beat until smooth.
- 5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- 6. In a small bowl, mix together the remaining 1/4 cup sugar and 1 teaspoon cinnamon.
- 7. Scoop the dough into balls and roll in the cinnamon-sugar mixture until coated.
- 8. Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
- 9. Bake for 10-12 minutes, or until the edges are lightly golden.
- 10. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.