3 3/4 cups all-purpose flour1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks (1 cup) unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
1. In a medium bowl combine flour, baking powder, salt, cinnamon and nutmeg, whisk together to blend. Set aside.
2. In a large bowl, beat together butter and sugars with an electric mixer at medium speed, until well mixed. Add in the pumpkin, egg and vanilla extract and mix well. Fold in with a wooden spoon, the flour until just combined. Do not overmix.
3. Cover dough and refrigerate for one hour until firm.
4. Preheat oven to 350 degrees.
5. Line baking sheets with parchment paper or use a baking stone.
6. In a small bowl mix together the ingredients for the coating. Use a tablespoon to scoop out dough, form into a ball, and roll in the coating mixture. Place on baking tray, leaving 2 inches in between each cookie.
7. Take a drinking glass with a flat bottom and moisten with water, then dip in the coating mixture, and flatten the cookie balls. Resugar the glass as needed.
8. Bake the cookies for about 12 minutes until the centers are set. Let cool in the pan for at least 5 minutes. It is important to do this to allow the cookies to "set" because they are very soft. Transfer the cookies to a wire cooling rack to cool completely.
Makes 44 cookies.
2. In a large bowl, beat together butter and sugars with an electric mixer at medium speed, until well mixed. Add in the pumpkin, egg and vanilla extract and mix well. Fold in with a wooden spoon, the flour until just combined. Do not overmix.
3. Cover dough and refrigerate for one hour until firm.
4. Preheat oven to 350 degrees.
5. Line baking sheets with parchment paper or use a baking stone.
6. In a small bowl mix together the ingredients for the coating. Use a tablespoon to scoop out dough, form into a ball, and roll in the coating mixture. Place on baking tray, leaving 2 inches in between each cookie.
7. Take a drinking glass with a flat bottom and moisten with water, then dip in the coating mixture, and flatten the cookie balls. Resugar the glass as needed.
8. Bake the cookies for about 12 minutes until the centers are set. Let cool in the pan for at least 5 minutes. It is important to do this to allow the cookies to "set" because they are very soft. Transfer the cookies to a wire cooling rack to cool completely.
Makes 44 cookies.
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