Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together. Use a hand mixer or a stand mixer until the mixture looks creamy.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat again until everything is well combined and smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients into the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart because they will spread slightly.
- Bake for 10 to 12 minutes. The cookies are done when the edges are firm and the tops look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely.
- Cook Time: 12 minutes