I've been pretty diligent with what I've been eating lately, but this past weekend I was craving cookies like no one's business. And well, I decided to try this thing people call baking. For those who know me, I am not that great of a baker. I always end up under/over cooking the goods, or I misread 1/2tsp of ginger for 1 tbs.... But this time it actually turned out! So much for being diligent.
- The Cookie Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
The Coating Ingredients:- 1 teaspoon ground cinnamon1/2 cups granulated sugar
- 1/2 teaspoon ground ginger
- Dash of allspice
How to:
Mix together the butter and sugars on medium-high speed until light and fluffy. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl blend together the flour, baking powder, salt, cinnamon and nutmeg.
Add the dry ingredients to the wet ingredients (keep on low speed so you don't get flour everywhere). Stir until fully incorporated.
Cover and chill the dough for at least an hour.
Preheat the oven to 350 degrees. Spray baking sheet with some Pam/butter/line it with parchment paper (whatever floats your boat).
Mix the coating ingredients in a small bowl.
Roll the cookie dough into even sized balls, roll them into the coating ingredient bowl. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed. (I'm not entirely sure why you have to wet the glass...)
Bake the cookies for 12 to 14 minutes, or until baked through.
Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy!
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