Pumpkin Cookie Recipe

1. Preheat Oven and Prepare Baking Sheets

Preheat the oven to 350 degrees and line your baking sheets with parchment paper to prevent sticking and ensure easy removal of cookies.

2. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, baking soda, and kosher salt to aerate the flour and evenly distribute the spices.

3. Cream Butter and Sugar

In a larger bowl, use an electric mixer to cream together the unsalted butter and brown sugar until pale and fluffy, then beat in the egg, pumpkin purée, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures

Gradually mix the dry ingredients into the wet ingredients using the electric mixer until just combined, taking care not to overmix.

5. Scoop and Bake

Scoop the batter onto the prepared baking sheets, optionally sprinkle sanding sugar over the tops for extra crunch, and bake for approximately 12 minutes or until a gentle resistance is felt when poked.

6. Cooling

After baking, transfer the cookies to a rack to cool down and set to their final texture before serving.