|Pumpkin Cookies - soft and yummy!|
Yield: 2 dozen cookies
1 1/2 cups King Arthur All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Coarse Salt
1 tablespoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
2/3 cup Dark Brown Sugar
1/2 cup Vegetable Oil
1 XL Egg
1 1/2 cups chilled Pumpkin Puree
1/2 teaspoon Pure Vanilla Extract
|Pumpkin Cookies - the perfect treat|
Heat oven to 350 degrees F.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.
In a separate bowl, whisk the dark brown sugar, and the vegetable oil until incorporated.
Add the pumpkin puree and combine with whisk.
Add the egg and vanilla extract, and whisk until incorporated.
Gradually add the flour mixture to the pumpkin mixture and whisk until fully incorporated.
Use a small cookie scoop or a large spoon and drop a rounded tablespoon of the dough onto the prepared baking sheets.
Place in freezer for 5 minutes before baking.
Bake for 10 to 14 minutes. My cookies baked in 14 minutes.
Cookies are ready when they start to crack on top and a toothpick inserted into the center comes out clean.
The cookies should be firm when touched.
After 2-3 minutes transfer cookies to wire rack to cool completely.
For the recipe, visit Honey & Butter: