Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, and mix until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Using a cookie scoop or tablespoon, drop dough onto a lined baking sheet, leaving some space between each cookie to allow for spreading.
Baking
- Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free option, you can use coconut oil or a plant-based butter substitute. Chill the cookie dough for 30 minutes if you’re in a warm environment. Be cautious while measuring flour—scoop and level instead of packing it into the measuring cup.