Pumpkin spice cookies

Fall snickerdoodle cookies with pumpkin and cinnamon overhead shot

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups canned pumpkin puree
2-3 tablespoons sugar

Directions

Arrange 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 white and brown sugars until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin puree (don’t worry if the mixture looks somewhat broken). Scrape down the bowl, then mix in the flour mixture on low speed.

Scoop the dough by heaping tablespoons (preferably using a 1-1/2 tablespoon ice cream scooper) onto the prepared baking sheets. Sprinkle cookies evenly with sugar and bake for about 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 baking sheets, then transfer with a spatula to a wire rack to cool.

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