All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 (15 ounce) can pumpkin puree 1 cup unsalted butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 ½ cups all-purpose flour 2 tablespoons ground cinnamon 1 tablespoon ground ginger ½ tablespoon ground nutmeg 1 ½ teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cloves

Nutrition Info

197.7 calories carbohydrate: 29.5 g cholesterol: 35.8 mg fat: 8.4 g fiber: 1.3 g protein: 2.2 g saturatedFat: 5.1 g servingSize: - sodium: 200.2 mg sugar: 18 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.

24 cookies

Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!