Ingredients and Weight:
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Pumpkin puree: 1 cup
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Unsalted butter, softened: 1/2 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and butter until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are no longer wet.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 150
- Fat: 6 grams
- Carbohydrates: 25 grams
- Protein: 2 grams
- Fiber: 1 gram
Dish Characteristics:
- Soft and chewy
- Pumpkin-spiced flavor
- Perfect for fall gatherings
User Comments:
- "These cookies are absolutely delicious! They're so soft and moist, and the pumpkin spices are perfect."
- "I love that these cookies are made with pumpkin puree. They're a healthy and tasty treat."
- "I've made these cookies several times now, and they're always a hit with my family and friends."
Special Precautions and Tips:
- For a crunchier cookie, bake for a few minutes longer.
- To make the cookies more festive, decorate with frosting or sprinkles.
- If you don't have pumpkin puree, you can substitute canned pumpkin.
