Desserts: Pumpkin Spice Cookies
A delicious fall cookie!
Serves: 30-36 cookies
2 ½ cups Birkett's Premium Graham Flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups raw (turbinado) sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
Powdered sugar, for dusting
- Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt).
- In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly.
- Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool