Soft Pumpkin Cookies

Slightly adapted from: Annie’s Eats

Cookies:

3 ¾ cups flour

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

¼ tsp. nutmeg

1 cup butter, softened

1 cup granulated sugar

½ cup brown sugar

¾ cup pumpkin puree

1 egg

2 tsp. vanilla extract

Coating:

½ cup granulated sugar

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. allspice

For the cookies, beat together butter and sugars until light and fluffy. Blend in the pumpkin, egg, and vanilla. In another medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add to creamed mixture and mix until just combined. Cover and chill dough for 1 hour.

Preheat oven to 350 degrees. In a small bowl, combine the ingredients for the coating. Using a small ice cream scoop, portion out dough and roll each dough ball into sugar mixture to coat. Place dough balls onto prepared cookie sheets (make sure you leave plenty of room because they expand when they bake). Slightly flatten each ball on the cookie sheet.

Bake for 10-12 minutes. Let cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.

Yield about 3 dozen cookies.

Printed from SweetLessons.blogspot.com