Ingredients
- 2 1/2 cup (325g) All purpose flour
- 1 tsp (6g) Baking Soda
- 1 tsp (4g) Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 1/2 cups (300g) Granulated sugar
- 1/2 cup Butter softened
- 1 cup Pure pumpkin puree
- 1 Egg
- 1 tsp Vanilla extract
- Enough to roll cookie balls in Confectioner sugar
Directions
These are going into work tomorrow for the gang, funny my cookies don’t seem to last long and I am sure this will be the case with these soft pumpkin cookies. I was totally surprised how light and airy the inside of these cookies are, and of course, they are so good!!!!
Adapted from Lovely Little Kitchen
Steps
1 Done | In a large bowl weight and measure out the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. I just use a wire whisk to blend then set aside. |
2 Done | In a stand or hand-held mixer beat sugar and softened butter till blended. On medium speed add pumpkin, egg, and vanilla extract until it is well blended. |
3 Done | Gradually add in the dry ingredients that you had set aside. Slowly or you will get a flour bath. Place the cookie dough into the refrigerator for 3 to 4 hours. If you have room in your freezer the last hour that is where I put mine. The dough is sticky and when you go to roll it into a ball if it is not cold enough it makes it harder to form a ball. I spent time putting the dough back in the freezer between batches, I only did 1 pan at a time. |
4 Done | Preheat the over to 375° and line your cookie sheet pans with parchment paper. Pull the cookie dough out of the refrigerator or the freezer and scoop out enough to make an inch wide ball. I use a cookie scoop but you can use a spoon also. Roll the balls in the confectioner sugar till coated. I just go back and forth between hands to get the excess off. Line your cookie sheet pan with 12 balls. |
5 Done | Bake 13-15 minutes, remove to cooling rack after you take them out of the oven. I got 28 cookies from my batch. |
