Soft Pumpkin Cookies

Soft Pumpkin Cookies

flour

pumpkin  puree

egg

butter

sugar

baking soda & baking  powder

pumpkin pie spice

vanilla

brown  sugar

Add the pumpkin puree and spread it out on a plate. Pat dry with multiple paper towels to remove moisture.

The pumpkin is ready to use when the paper towel has barely any moisture on it and the pumpkin feels like a play-doh consistency.

Cream together the butter and sugars, then add the egg yolks, vanilla, and pumpkin until smooth.

Add the flour, baking powder, baking soda, salt, and pumpkin pie spice and mix until halfway incorporated.

Use a rubber spatula and finish mixing in the dry ingredients by hand. This ensures a tender cookie.

Use a 3-tablespoon cookie scoop to scoop out flush pieces of cookie dough (or measure out 3 tablespoon size pieces).

Add the cookie dough to a cinnamon sugar mixture and coat completely.

Add 6 cookies to a baking sheet lined with parchment paper and bake until set around the edges but still slightly underdone in the center. Cool for 5 minutes then transfer to a wire rack.