Soft Pumpkin Cookies
2 1/2 cup (325 g)
Gluten-free flour (King Authurs 1 to 1, or rice flour)
1 tsp (5 g)
Baking soda
1 tsp (5 g)
Baking powder
1 tsp (5 g)
Cinnamon, ground
1/2 tsp (2.5 g)
Nutmeg, ground
1/2 tsp (2.5 g)
Kosher salt
1 1/2 cup (300 g)
Granulated sugar
1/2 cup (1 stick)
Unsalted butter, room temperature
1 cup (250 g)
Pumpkin puree
1
Large egg
1 tsp (5 ml)
Pure vanilla extract
Instructions
1.
Preheat oven to 350 F / 163 C.
2.
Line two baking sheets with parchment paper.
3.
Combine flour, baking soda, baking podwer, cinnamon, nutmeg and salt in a medium bowl.
4.
Cream butter and sugar in a large mixer for 4-5 minutes.
5.
Add pumpkin puree, egg, and vanilla extract to creamed butter and sugar, mix until well combined.
6.
Gradually add dry ingredient mixture into the wet ingredients, approximately 1/4th at a time.
7.
Drop dough onto baking sheets with rounded tablespoons. Using wet hands to shape into small balls.
8.
Bake for 15-18 minutes or until edges are firm.
9.
Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely.
10.
Add sprinkled powdered sugar to the top.