Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat together on medium speed for 2-3 minutes until light and fluffy.
- Mix in the pure pumpkin puree, molasses, egg, and vanilla extract. Continue to beat on low speed until smooth, about 1-2 minutes.
- In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined.
- Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined, about 1 minute.
- Cover your mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in granulated sugar and place on the prepared baking sheet.
- Bake the cookies for 10-12 minutes or until the tops are cracked and the edges feel set.
- Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Chill the dough for at least an hour to prevent spreading. Use fresh spices for the best flavor.