Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Icing (optional):
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Sift Dry Ingredients:
- In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this aside.
3. Cream the Butter and Sugar:
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients:
- Add the canned pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined.
5. Combine Dry and Wet Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft cookie dough forms.
6. Drop Cookies onto Baking Sheets:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten them slightly with the back of a fork.
7. Bake:
- Bake in the preheated oven for 10-12 minutes, or until the cookies are firm and lightly golden at the edges.
8. Cool:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
9. Prepare Icing (Optional):
- If you’re using icing, combine the powdered sugar, milk, melted butter, and vanilla extract in a bowl until smooth.
10. Ice the Cookies (Optional): – Once the cookies have cooled, drizzle or spread the icing over the tops of the cookies. Let the icing set before serving.
Cooking Time: The total cooking time is approximately 10-12 minutes per batch of cookies.
Serving Size: This recipe yields approximately 36 Pumpkin Cookies.
