Ingredients

The following ingredients have 18 Servings
  • 2 1/3 cup unbleached, all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 egg
  • 3/4 cup pumpkin puree
  • 1 cup granulated sugar

Instruction

  • Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
  • In a large mixing bowl, beat the eggs, pumpkin puree, and sugar together until well mixed.
  • Add the dry to the wet and fold gently to combine.
  • Spoon the batter into one long log down the center of the parchment. Bake for 50 minutes.
  • Remove the pan from the oven. Leave the oven on. Wait 5-10 minutes, then slice the large cookie log on the bias into 1/2-inch slices.
  • Place the slices on cookie sheets and bake for 25 minutes. You may need a second tray. Turn cookie slices over and bake another 25 minutes. Cool on a rack.
  • Store the cooled cookies in an airtight container. For longer storage, store them in the freezer.