Ingredients and Weight:
- All-purpose flour: 2 cups
- Butter, softened: 1 cup
- Sugar: 1 cup
- Canned pumpkin puree: 1 cup
- Eggs: 2
- Pumpkin pie spice: 1 teaspoon
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar, for rolling: 1/2 cup
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 large bowl, cream together butter and sugar until light and fluffy.
- Beat in pumpkin puree and eggs one at a time.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Use your thumb to make an indentation in the center of each cookie.
- Fill indentation with granulated sugar.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
Nutritional Information:
Per cookie:
* Calories: 150
* Fat: 8g
* Carbs: 20g
* Protein: 2g
Dish Characteristics:
- Soft and chewy center
- Crisp and sugary exterior
- Warm and inviting pumpkin flavor
User Comments:
- "These cookies were absolutely delicious! The pumpkin flavor was perfect and they were so easy to make."
- "The kids loved these cookies. They were a huge hit at the Halloween party."
- "I made these cookies with my grandchildren and they had a blast. They loved filling the cookie indentations with sugar."
Special Precautions and Tips:
- Do not overmix the dough, or the cookies will be tough.
- If the dough is too sticky, add a little more flour.
- Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
