- 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
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
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.
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.
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.
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.