Instructions
Preheat oven to 175°C and line a baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl until evenly blended.
In a large bowl, beat softened butter, granulated sugar, and brown sugar together until pale and fluffy.
Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
Mix in pumpkin puree until the batter is homogenized and smooth.
Gradually mix dry ingredients into wet, stirring just until a uniform dough forms.
Scoop tablespoon-sized portions, shape into balls, and coat each with granulated sugar.
Space formed dough balls 5 cm apart on the prepared baking sheet.
Bake for 10–12 minutes until edges set but centers remain soft.
Let cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour using the spoon-and-level method to prevent dense cookies.
- Use pure pumpkin puree, not pie filling, for optimal flavor and texture.
Tools You’ll Need
- Oven
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Wire rack
- Measuring cups and spoons
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains wheat
- Contains eggs
- Contains milk (butter)
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
- Calories: 115
- Total Fat: 4 g
- Total Carbohydrate: 19 g
- Protein: 1.5 g
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