Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¾ cup brown sugar
• 1 egg
• ¼ cup pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
Optional glaze:
• ½ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and brown sugar until light and fluffy (2–3 minutes).
- Beat in egg, pumpkin puree, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, salt, and pumpkin pie spice. Gradually add to wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough and place on trays (they spread slightly).
- Bake 9–11 minutes, until edges are set and centers are soft.
- Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.
✨ Optional glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cookies for extra sweetness!
💡 Store in an airtight container at room temp for up to 5 days—or freeze dough balls for fresh-baked treats anytime!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 15g , Fats: 6g , Protein: 2g