Soft Pumpkin Cookies

• Vegetarian

• Produce

  • 1 cup Pumpkin, Pure

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on lovelylittlekitchen.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 1 cup pure pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions

• Preheat oven to 375 degrees and line baking sheets with parchment paper or spray with non-stick baking spray.
• Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
• Beat sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
• Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
• Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.
• Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.