Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
- Incorporate Pumpkin: Gently fold in the pumpkin puree, mixing until just combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until combined. Be careful not to overmix.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. The cookies will firm up as they cool.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
- Enjoy: Once cooled, enjoy your Pumpkin Spice Sugar Cookies as is, or decorate with icing if desired