Ok, so it’s finally fall and I could not wait anymore until I started making some fall goodies. However I didn’t have any pumpkin cookie recipes so I went on the hunt. Happily, I found a recipe but given I had more brown sugar than white sugar and recently found out I’m allergic to cinnamon, I had to make some edits. Those edits turned out to be amazing!!!!! Recipe below. Enjoy!
Ingredients:
- 1 stick (1/2c) butter, softened
- 1/2c sugar
- 1c brown sugar
- 1tsp vanilla
- 1 c pumpkin purée (not pumpkin pie purée)
- 1 egg
- 1tsp baking powder
- 1tsp baking soda
- 2.5c flour (I use gluten free)
(You can add cinnamon, nutmeg, cloves as desired, but I didn’t and I loved them. Very fresh tasting).
Preheat the oven to 350. Blend the sugar and butter. Add in vanilla, pumpkin, and egg. Mix until well blended (you might have what looks like a separated dough but it’s just the pumpkin). Add in dry ingredients until smooth and well mixed.
Bake for 15 (to 18) min, but I found 15 to be perfect.
Seriously. So good.
