Recipe To Make Pumpkin Cookies

Using a hand mixer or a stand mixer fitted with paddle attachment cream the softened butter and both sugars together on medium speed until smooth about 2 minutes.

Recipe to make pumpkin cookies. In a large microwave safe bowl microwave the butter at half 50 power for 30 seconds. Using a fork or a whisk stir all the dry ingredients until fully incorporated. This is a spicy pumpkiny variation of shortbread cookies.

Use a large cookie scoop 2oz or 1 4 measuring cup and scoop out the dough. Whisk to combine and set aside. Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

Using a cookie scoop portion dough onto baking sheets and bake 12 15 minutes or until cookies are puffed and bottoms are lightly browned. Beat in egg vanilla and pumpkin. In a separate medium mixing bowl beat butter and sugar with an electric mixer on medium speed for 2 3 minutes until light and fluffy.

Add the flour mixture in then mix on low to medium low until just combined. Off to the side mix together the coating ingredients in a small dish. In a medium mixing bowl combine flour baking powder baking soda salt cinnamon and nutmeg.

Cream together butter white sugar and brown sugar until fluffy. Whisk the flour baking powder baking soda salt pumpkin pie spice cinnamon and ginger together in a large bowl. Slowly incorporate dry ingredients into the dough until just combined.

Add in pumpkin egg and vanilla until well incorporated. Whisk in the egg yolk maple syrup vanilla and pumpkin until smooth. Store in an airtight.