Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin purée
Directions:
Preheat the oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, vanilla extract, and pumpkin purée, and mix until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Cut out shapes: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes. Place the cookies on the prepared baking sheets.
Bake: Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorate: Dust with powdered sugar or decorate with icing as desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 110 kcal per cookie
