Pumpkin Spice Cookies

11 days to Christmas. Can you believe that? Here I am posting a autumn-y pumpkin recipe. I have no excuses, only that I had all the ingredients I needed, I'm snowed in, and I felt like baking cookies.



I’m glad I went against the seasonal grain for these, because they are some of the best cookies I’ve ever made, rich, moist, spicy and quite cake like. I originally intended to top them with this brown butter glaze, but they don’t need it!

If you happen to have some pumpkin hanging around from fall, try these out. They’d make a great Christmas gift!




Pumpkin Spice Cookies
Adapted from here

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 2/3 cups sugar
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, ginger, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven.