Description
Whip up a batch of pumpkin quickies cookies to capture the essence of fall in each bite. These cookies are moist, flavorful, and perfect for those who can't resist the combination of pumpkin and spices.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop dough by rounded tablespoons onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to use pure pumpkin puree and not pumpkin pie filling.
- These cookies have a soft texture, similar to pumpkin bread.
- For added texture, consider mixing in chopped nuts or chocolate chips to the batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg