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Categories:
butter sugar pumpkin baking powder salt ground cinnamon vanilla egg all-purpose granulated sugar ground cinnamon ground ginger allspice
Viewed: 26 - Published at: 4 years agoIngredients
- 8 ounces butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup canned pumpkin
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 large egg
- 3 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
Method
- Cream butter until fluffy.
- Add granulated sugar and pumpkin, and beat well.
- Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
- Beat in all purpose flour, little bit at a time.
- Preheat oven to 350*.
- Cover dough with plastic and chill very well.
- Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
- Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
- Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
- Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time - this really increases the nice sugary crispiness on the baked cookies. Trust me here - it is worth doing.
- Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.
