- 1½cups/192 grams all-purpose flour
- 2teaspoons ground ginger
- 1½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter, at room temperature
- 1cup/220 grams packed light or dark brown sugar
- 1large egg, at room temperature
- ¾cup/167 grams pumpkin purée
- 1teaspoon vanilla extract
- Sanding sugar, for sprinkling (optional)
INGREDIENTS
- 1½cups/192 grams all-purpose flour
- 2teaspoons ground ginger
- 1½teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ½teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 8tablespoons/113 grams unsalted butter, at room temperature
- 1cup/220 grams packed light or dark brown sugar
- 1large egg, at room temperature
- ¾cup/167 grams pumpkin purée
- 1teaspoon vanilla extract
- Sanding sugar, for sprinkling (optional)
PREPARATION
- Step 1
Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Step 2
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- Step 3
In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Step 4
Add the flour mixture to the pumpkin mixture and beat just until combined.
- Step 5
Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Step 6
Transfer the cookies to a rack to cool completely.
