Super soft and fluffy pumpkin cookies that are perfect for fall. Feel free to top them with your favorite frosting or drizzle!
Author: Eva Bakes
2 and ½cupsall-purpose flour
1 and ½cupsgranulated sugar
½cup (1 stick)unsalted butterroom temperature
glaze or frostingoptional
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add in the pumpkin, egg, and vanilla and mix well. Turn the mixer to low and slowly add in the dry ingredients.
Using a medium cookie scoop or two spoons, scoop about a golf-ball sized amount onto your prepared baking pan, ensuring that there is at least 1-2 inches between each dough ball.
Bake in your preheated oven for 15-18 minutes or until the tops and sides are set. Allow the cookies to cool completely. If desired, top with your favorite frosting or drizzle on some simple glaze (powdered sugar, milk/water and a tad of vanilla).
These cookies are quite soft so they do not need to be stored in an airtight container. You can store them covered in the refrigerator and they will last for several days.Source: Very Best Baking