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pumpkin gingerbread cookie

Pumpkin gingerbread cookies

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Prep Time 20 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 35 minutes
Servings 12
Calories 220 kcal

Ingredients
  

Dry ingredients

  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon salt

Wet ingredients

  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup unsalted butter
  • ⅓ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Optional toppings

  • Coarse sugar for a touch of sparkle.
  • Powdered sugar for dusting

Instructions
 

  • Step 1: Prepare your workspace
    Preheat your oven to 350°F (175°C).Line parchment paper on a baking sheet to prevent sticking.
  • Step 2: Mix the dry ingredients
    In a medium-sized bowl, whisk together the flour, baking soda, baking powder, spices (ginger, cinnamon, nutmeg, cloves), and salt. This ensures that the spices are evenly distributed.
  • Step 3: Cream the butter and sugar
    Using a stand mixer or a hand mixer, cream softened butter, brown sugar and granulated sugar until fluffy. This step is quite important to achieve soft cookies.
  • Step 4: Wet ingredients
    Add the pureed pumpkin, molasses, the egg, and vanilla extract to the butter-sugar mixture. Beat until it is smooth and fully combined.
  • Step 5: Wet and Dry Mixtures combined
    Slowly add the dry ingredients to the wet ingredients until a dough forms. Don't over-mix the dough, as this may make the cookies tough.
  • Step 6: Chill the Dough
    Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling will help the dough firm up so that it is easier to handle and does not spread as much.
  • Step 7: Shape and Bake
    Take tablespoonful of the dough, shape them into balls and place it in the prepared baking sheet at 2 inches between every cookie. Bake them until the edges are dry while the center is lightly soft for 10 to 12 minutes
  • Step 8: Cool and Decorate
    Let cool in the baking sheet for about 5 minutes, transfer to wire rack for cookies to cool completely and top with powdered sugar or glaze if desired.