A full of fall flavor cookie. Soft and scrumptious!
Course Dessert
Author Yvonne Pratt
Ingredients
3cupsall purpose flour
1tspbaking soda
1 tspbaking powder
1/2tsp salt
2 tspground cinnamon
1tspground ginger
3/4tspground nutmet
3/4tspcloves
1 cupbutter, room temperature
1cupgranulated sugar
1 cuplight brown sugar
2largeeggs
1 1/2tspvanilla
1 1/4 cupscanned pumpkin puree' ( you will have some left over)
3 TBSgranulated sugar- for topping
1/2tspcinnamon- for topping
Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment. Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Set aside.In a medium mixing bowl with mixer beat the butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. Scrape down the side of the bowl.Beat in eggs one at a timeMix in vanilla and pumpkin puree.Add flour mixture in thirds and beat on a low setting until just incorporated.Scoop dough, 1 heaping TBS for each cookie, onto a baking sheet. Fit 12 cookies dough heaps on one baking sheet.Mix the 3 TBS sugar and 1/2 tsp cinnamon and sprinkle on top of each cookie dough heap.Bake cookies for 20 minutes, rotating baking sheets halfway through baking. Cookies are ready when they are puffy and lightly brown around the edges.Let them cool for 10 minutes until putting them on a wire rack to finish cooling.