Description
Delightful cookies blending the familiar flavors of pumpkin pie with a soft, chewy cookie base, perfect for fall gatherings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cornstarch, and salt.
- In a separate bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and spices (cinnamon, nutmeg, ginger, cloves) to the butter mixture and mix well.
- Gradually add the flour mixture to the wet ingredients until combined.
- On a baking sheet, spoon a small amount of dough into cookie shapes.
- Make an indentation in the center of each cookie and fill with a small amount of pumpkin puree.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American