Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Ground cinnamon: 1 teaspoon (2g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1g)
- Butter (unsalted, softened): 1 cup (2 sticks/227g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Pumpkin puree: 1 cup (240g)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5mL)
Preparation Time:
20 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Roll out dough to a 1/4-inch thickness on a lightly floured surface.
- Cut out cookies using a pumpkin-shaped cookie cutter.
- Place cookies on a parchment paper-lined baking sheet.
- Bake for 10-12 minutes, or until edges are slightly golden brown.
- Let cookies cool on a wire rack before serving.
Nutritional Information:
- Calories: 150 per cookie
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
Dish Characteristics:
- Soft and chewy
- Warm and spicy pumpkin flavor
- Perfectly American classic treat
User Comments:
- "These cookies are a hit with my family every year."
- "The pumpkin flavor is not overpowering, it's just right."
- "I love the crispy edges and soft center."
- "Perfect for fall gatherings."
- "Easy to make and always a crowd-pleaser."
Special Precautions and Tips:
- Be careful not to overmix the dough, as this can result in tough cookies.
- For a thicker cookie, roll out the dough to 1/2-inch thickness.
- If you don't have a pumpkin-shaped cookie cutter, you can cut out circles and use a toothpick to create pumpkin faces.
