- Flatten the cookies even more than slightly if you want more of a cookie texture. When they are baking, they hardly spread or flatten out themselves.
- I used unsalted butter.
- For added texture and slight flavor, I added 3/4 cup of chopped pecans. Next time I would add a bit more.
- 16 minute baking time was the perfect timing.
- I frosted with a small offset spatula and then lightly sprinkled with cinnamon.
Adapted from GimmeSomeOven.com’s version
Makes About 3 dozen medium-sized cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 stick butter (1/2 cup), softened (I used unsalted butter)
1 cup white sugar
1/2 cup brown sugar (light brown sugar)
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
3/4 – 1 cup chopped pecans (optional)
Cream Cheese Icing
4 oz. cream cheese
3/4 cup powdered sugar
Preheat oven to 350F degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. Set aside.
In a medium bowl or using a stand mixer, cream butter and sugars. Add the pumpkin, egg and vanilla to butter mixture and beat until creamy. Add the dry ingredients in batches of three to the butter mixture until incorporated. Drop on cookie sheet by tablespoonfuls or using a cookie scoop. Flatten slightly (for more cookie texture, flatten even just a bit more).
Bake 15-20 minutes in preheated oven. Remove from pan almost immediately to prevent sticking. Cool cookies then frost or drizzle with cream cheese icing.