Ingredients

• All-purpose flour - 2 ½ cups
• Baking soda - 1 teaspoon
• Salt - ½ teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - ½ teaspoon
• Ground ginger - ½ teaspoon
• Unsalted butter - 1 cup (softened)
• Granulated sugar - 1 cup
• Brown sugar - ½ cup
• Pumpkin puree - 1 cup
• Egg - 1 large
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.

2. 2.

   In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.

3. 3.

   In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

4. 4.

   Mix in the pumpkin puree, egg, and vanilla extract until well combined.

5. 5.

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. 6.

   Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. 7.

   Bake for 12-15 minutes, or until the edges are lightly golden.

8. 8.

   Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Facts