Soft Pumpkin Cookies (Print Version)
# Ingredients:
01 -
1 teaspoon vanilla.
02 -
1 cup canned pumpkin.
03 -
1 large egg.
04 -
2 teaspoons baking powder.
05 -
1/2 teaspoon table salt.
06 -
1/2 cup packed brown sugar.
07 -
1 cup powdered sugar (for dusting).
08 -
1/2 cup granulated sugar (for rolling).
09 -
1 tablespoon spice blend for pumpkin pie.
10 -
1/2 cup vegetable or canola oil.
11 -
1/2 cup white granulated sugar.
12 -
2 cups plain white flour.
13 -
1 teaspoon baking soda.
# Instructions:
01 -
Turn on your oven to 350°F and set up baking trays with parchment.
02 -
Stir together flour, salt, spice, soda, and baking powder in a bowl.
03 -
Blend pumpkin puree, oils, both sugars, vanilla, and the egg in a separate bowl.
04 -
Add the dry stuff to the wet and gently mix until fully blended.
05 -
Get two bowls ready, one for powdered and one for granulated sugar.
06 -
Scoop a ball of dough, then drop it into granulated sugar.
07 -
Roll the ball all around in the sugar, then tap off the extra.
08 -
Roll the ball between your hands to make it nice and round.
09 -
Give the ball a roll in powdered sugar—no shaking off this time.
10 -
Space the dough balls about 2 inches apart on the pans.
11 -
Pop into the oven right away, baking for 9 to 10 minutes till cracks show.
12 -
Let the cookies sit briefly before putting them onto a rack to cool fully.
# Notes:
01 -
Work fast while handling the dough—it's quite sticky, especially once sugared.
02 -
These treats look best and freshest if you enjoy them the same day they’re baked.