Ingredients

The following ingredients have 18 Servings
  • 1/2 cup butter at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/2 cup pumpkin puree (not filling)
  • 2 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 cup white sugar for rolling

Instruction

  • Preheat your oven to 350 degrees.
  • In a mixer, cream together the butter and sugar.
  • Add the egg and vanilla. Mix until well blended.
  • Add the pumpkin puree and mix until smooth.
  • In another bowl whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  • Add the flour mix to the butter mixture, mixing until well blended.
  • Line a cookie sheet with parchment paper.
  • Shape the cookie dough into 1 inch balls. ** If the dough is too sticky to roll, put it in the fridge for about 30 minutes to harden it up before rolling. **
  • Roll the balls in the sugar, then place them on a cookie sheet. Do not press them down!
  • Bake for 10 – 12 minutes, or until edges of the cookies are lightly browned.
  • Remove the cookies from the oven and let cool for 2 – 3 minutes.