Sort ingredients
snishio
QR Code
Listen
Pdf
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
Add the egg and vanilla to the butter-sugar mixture, and beat until well combined.
Mix in the canned pumpkin puree until the batter is smooth.
In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft cookie dough forms.
Scoop out tablespoons of dough and roll them into balls. Roll each ball in the sugar for dipping to coat the outside.
Place the sugar-coated dough balls on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.