Ingredients and Weight:
- 8 oz. all-purpose flour
- 4 oz. unsalted butter, softened
- 3 oz. canned pumpkin puree
- 2 large eggs
- 1 tsp. baking soda
- 1 tsp. cinnamon powder
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 cup sugar
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 15-20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the pumpkin puree and eggs, mixing well after each addition.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Drop spoonfuls of the cookie dough onto an ungreased baking sheet, leaving enough space for spreading.
- Bake for 15-20 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: Each cookie provides about 150 calories.
- Fat: 6g
- Carbohydrates: 24g
- Protein: 2g
Dish Characteristics:
- These cookies have a unique pumpkin flavor that is perfect for autumn and winter.
- The cookies are soft and moist with a slightly crispy edge.
- The combination of cinnamon and nutmeg gives these cookies a classic pumpkin pie flavor.
User Comments:
- "These cookies are so delicious! The pumpkin flavor is perfect for fall."
- "I love the combination of cinnamon and nutmeg in these cookies, they taste like a mini pumpkin pie."
- "These cookies are easy to make and are a great addition to my cookie tray for fall gatherings."
Special Precautions and Tips:
- Be sure to use canned pumpkin puree and not pumpkin pie filling for the most authentic flavor.
- For best results, use room temperature ingredients.
- These cookies spread during baking, so leave enough space between each cookie on the baking sheet.
