Ingredients
Scale
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg
- ½ cup (120 g) thick pumpkin purée
- 1 teaspoon vanilla extract
- ⅓ cup (65 g) granulated sugar, for coating
- ¾ cup (90 g) powdered sugar, for coating
Instructions
- Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice in a bowl.
Cream the butter with the granulated and brown sugars until smooth.
Mix in the egg, pumpkin purée and vanilla.
Fold the dry ingredients into the wet mixture until just combined.
Cover and chill for 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into equal portions and roll in granulated sugar, followed by powdered sugar.
Place 2 inches apart on the baking sheets.
Bake for 12–15 minutes, until puffed and cracked with set edges.
- Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
- Prep Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg