Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is fluffy and light, about 2-3 minutes. You should see a pale, creamy texture and hear a gentle mixing sound.
- Add the egg and vanilla extract to the creamed mixture. Mix well until the ingredients are fully incorporated, and the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and ginger. This step evenly distributes the spices and leavening agents throughout the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding gently until just combined. The dough will begin to come together, soft and slightly sticky.
- Fold in the pumpkin puree and chopped nuts (if using) until evenly distributed, taking care not to overmix. The dough should be moist and slightly sticky to the touch.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers for even baking.
- Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the tops are cracked and set. The smell of spices and pumpkin will fill your kitchen as the cookies bake.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes, allowing the edges to firm up. Then transfer them to a cooling rack for complete cooling.
- Once cooled, enjoy these fragrant, tender cookies with a cup of tea or coffee, savoring the cozy flavors of fall.
Notes
For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top before baking. Chilling the dough for 15 minutes can prevent spreading if your cookies spread too much during baking.