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Ingredients
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1 (15 ounce) can pumpkin puree
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1 cup unsalted butter
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1 cup white sugar
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1 cup packed brown sugar
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2 eggs
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2 ½ cups all-purpose flour
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2 tablespoons ground cinnamon
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1 tablespoon ground ginger
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½ tablespoon ground nutmeg
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1 ½ teaspoons baking soda
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1 teaspoon baking powder
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½ teaspoon salt
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½ teaspoon ground cloves
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
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Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
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Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
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Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.
Cook's Note:
Adjust spices to taste. You may use 4 tablespoons pumpkin pie spice in place of the cinnamon mixture.
Nutrition Facts (per serving)
198 | Calories |
8g | Fat |
30g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 198 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 5g | 26% |
Cholesterol 36mg | 12% |
Sodium 200mg | 9% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 18g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 37mg | 3% |
Iron 1mg | 6% |
Potassium 77mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.