Soft Pumpkin Cookies
Ingredients
2 ½ cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Nutmeg
1 ½ cups Granulated Sugar
½ cup Butter, Softened
1 cup Pure Pumpkin
1 Egg
1 tsp Vanilla Extract
1 cup Powdered Sugar
Directions
Line baking sheets with parchment paper or silicon mat.
Combine flour, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl.
Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
Preheat oven to 375 degrees.
Scoop dough into one inch balls. Roll in powdered sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
Remove from baking sheet to a cooling rack.
Light and fluffy! The perfect autumn brunch accessory! I’d dare call it a scone.
They do remind me of a scone! So tasty.
These were a delightful treat! Thanks Gary!
@natriello How many cookies does this make?
This makes about 18 cookies but it all depends on the size!