Ingredients
3cupsall purpose flour,spooned into measuring cup, leveled-off with back edge of knife
1tspbaking soda
1tspbaking powder
½tspsalt
2tspground cinnamon
1tspground ginger
¾tspground nutmeg
¾tspground cloves
1cupunsalted butter,(2 sticks), softened
1cupgranulated sugar
1cuplight brown sugar,packed
2large eggs
1tspvanilla extract
1¼cupspumpkin purée,(15 oz), canned
2tbspturbinado sugar,or demerara sugar
Preparation
Arrange the oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar for a few minutes, until light and fluffy. Scrape down the bowl, then beat in the eggs one at a time.
Beat in the vanilla and pumpkin puree. The mixture will look somewhat curdled at this point. Scrape down the bowl, then mix in the flour mixture on low speed.
Scoop the dough by heaping tablespoons onto the prepared baking sheets. Sprinkle the cookies evenly with turbinado sugar.
Bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges.
Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack.
Serve and enjoy!
