Description
A chewy, spiced cookie that captures the essence of pumpkin pie with a sophisticated savory-sweet balance. Perfect for autumn snacking!
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and brown sugar until light and fluffy.
- Stir in the pumpkin puree and egg until smooth.
- In a separate bowl, whisk together flour, cinnamon, ginger, cloves, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Scoop rounded tablespoons of dough onto the baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are set and bottoms are lightly golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American