Pumpkin spice fall cookie
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips or chopped nuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Mix in the pumpkin puree until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chocolate chips or chopped nuts.
7. Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Use our Casaware bakeware and our enamalware to mix it up!
Enjoy these delicious Pumpkin Spice Fall Cookies with a warm cup of cider or your favorite fall beverage!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips or chopped nuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Mix in the pumpkin puree until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chocolate chips or chopped nuts.
7. Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Use our Casaware bakeware and our enamalware to mix it up!
Enjoy these delicious Pumpkin Spice Fall Cookies with a warm cup of cider or your favorite fall beverage!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup chocolate chips or chopped nuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Mix in the pumpkin puree until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chocolate chips or chopped nuts.
7. Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Use our Casaware bakeware and our enamalware to mix it up!
Enjoy these delicious Pumpkin Spice Fall Cookies with a warm cup of cider or your favorite fall beverage!