These soft, moist pumpkin spice cookies are one part cookie and one part muffin. They go great with coffee or a pumpkin spice latte. I like my cookies to be big, so this recipe only yields a dozen. If you prefer smaller cookies, only drop a spoonful of dough onto the sheet at a time and reduce baking time to 18 to 20 minutes.
Prep: 20 min Chill: 30 min Cook: 30 min Total: 1 hour 20 min Yields 1 dozen cookies
Forvarm ovnen til 350 ° F.
¾ kop sukker
¾ cup light brown sugar
½ kop (1 pind) smør, blødgjort
In a large bowl, cream sugars and butter together with an electric hand mixer.
1 cup canned pumpkin
1 stort æg
2 teskefulde vaniljeekstrakt
Add pumpkin, egg, and vanilla and cream with hand mixer.
14 ounces (3 ¼ cups) all-purpose flour
1 ½ teaspoons sea salt
1 teaspoon baking soda
1 tsk bagepulver
1 teskefuld kanel
½ tsk muskatnød
Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Stir together with a spatula until a sticky dough comes together.
Chill dough in the refrigerator for 30 minutes to 4 hours. This step allows the moisture to full incorporate into the dough and creates a richer flavor.
Once chilled, remove dough from fridge. Cover a baking sheet with parchment paper or lightly grease it.
Drop ¼ cup of dough onto prepared cookie sheet and repeat until with remaining dough, leaving about 2 inches of space between.
Bake at 350°F until cookies are golden brown and an instant read thermometer inserted into the center registers 200°F, about 25 to 30 minutes.
Fjern fra ovnen og lad afkøle på et rist.
Licensed from https://www.makebetterfood.com/recipes/pumpkin-spice-cookies/