Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in pumpkin puree, egg, and vanilla extract.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix dry ingredients into wet ingredients until combined.
- Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly browned.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For extra spice, add 1/4 tsp cloves or ginger.
- Dough can be chilled for 30 minutes for thicker cookies.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg