Pumpkin Cookies
120kcal
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Equipment
- electric mixer
- oven
- baking sheet
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Calories120kcalCarbohydrates18gProtein1gFat5gSaturated Fat3gPolyunsaturated Fat0.2gMonounsaturated Fat1.5gCholesterol20mgSodium85mgPotassium30mgFiber0.5gSugar10gVitamin A15IUVitamin C0.5mgCalcium10mgIron0.5mg