More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners’ sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it’s best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
- Serves: 2 persons
- 1 ½cups/192 grams all-purpose flour
- 2teaspoons ground ginger
- 1 ½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter, at room temperature
- 1cup/220 grams packed light or dark brown sugar
- 1large egg, at room temperature
- ¾cup/167 grams pumpkin purée
- 1teaspoon vanilla extract
- Sanding sugar, for sprinkling (optional)
Step 1Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
Step 2In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
Step 3In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
Step 4Add the flour mixture to the pumpkin mixture and beat just until combined.
Step 5Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
Step 6Transfer the cookies to a rack to cool completely.