Ingredients
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup canned pumpkin puree
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 cup granulated sugar (for rolling)
Instructions
1. **Preheat Oven**:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Cream Butter and Sugars**:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. **Add Wet Ingredients**:
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
4. **Combine Dry Ingredients**:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. **Mix Together**:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. **Scoop and Roll**:
Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.
7. **Bake**:
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
8. **Cool**:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
