SOFT PUMPKIN COOKIES

These Soft Pumpkin Cookies are a fall favorite around here. We just recently realized we’d never shared them with you all on Lovely Little Kitchen. We both thought for sure they were on here somewhere… If I remember correctly, these cookies even won first place in a cookie baking contest at church years ago! They are loved by many, for sure.

These are probably the softest, fluffiest pumpkin cookies I’ve ever tasted. They are like little pumpkin-y pillows that melt in your mouth. I think they probably do fall into the category of a more “cake-like” cookie, which I think some baker’s try to avoid, but to me they are so tender and light, the texture is just perfect. They are a cross between a cookie and the top half of a muffin.

I love how rolling the dough in powdered sugar gives them that crinkle cookie look, and their resemblance to a snow-covered mountain peak makes them decidedly wintery and cozy.

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 1 cup pure pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

INSTRUCTIONS

1. Line baking sheets with parchment paper or spray with non-stick baking spray.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
3. ...............................................

for full recipes please see : lovelylittlekitchen.com

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