These cookies have a hint of pumpkin and fall spices and are thick and soft. They got rave reviews from all who indulged in them this week at work.
3 3/4 C flour1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 C unsalted butter, at room temperature
1 C sugar
1/2 C light brown sugar
3/4 C pumpkin puree
1 large egg
2 tsp vanilla extract
1/2 C sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
dash of allspice
Cream together butter, sugars, and pumpkin.
Add egg and vanilla.
Add dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) and combine well.
Refrigerate the dough for at least 1 hour.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Combine all spice coating ingredients in a small bowl.
Roll the dough into approximately 1 1/2" balls and roll in spice coating.
Place on cookie sheet.
Take a glass and get the bottom wet.
Coat with a layer of spice coating.
Lightly press down on the cookies balls to create a semi-flattened cookie.
Bake for 10-12 minutes until cookies are cooked through.
Recipe from Annie's Eats.