Makes 1 dozen
Ingredients
1/2 cup (57g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
6 tablespoons (75g) granulated sugar
6 tablespoons (90g) pumpkin puree
1/2 teaspoon vanilla extract
1 2/3 cups (205g) all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Instructions
- Preheat the oven to 350° F. Line a large baking sheets with silicone baking mats or parchment paper.
- Place the butter, granulated sugar, and brown sugar in a medium bowl. Beat with a hand mixer on medium-high speed for 1 minute, or until smooth and creamy. Add the pumpkin puree and vanilla extract and continue beating for about 1 minute more, until combined.
- Add the flour, cornstarch, pumpkin pie spice, baking soda, baking powder, and salt to the bowl. Beat on low speed for 1 to 2 minutes, scraping down the sides of the bowl as needed, until a smooth dough forms.*
- Divide the cookie dough into 12 balls, and space them evenly on the baking sheet.** Transfer the sheet to the middle rack of the preheated oven.
- Bake for 15 to 17 minutes, until the cookies are lightly golden at the edges.
- Remove the baking sheet from the oven. Allow the cookies to rest on the sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
*Fold in a 1/2 cup of chocolate chips, dried cranberries, or nuts, if desired.
**Roll the balls of dough in cinnamon sugar for pumpkin snickerdoodles.
