Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup pure pumpkin puree (blotted)
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh orange zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Beat in the egg, vanilla extract, pumpkin puree, and fresh orange zest until well combined and smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
Step 6: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spaced about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until the edges are set and the tops spring back slightly when touched.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best results, blot the pumpkin puree with a paper towel to remove excess moisture before adding it to the batter. This ensures a chewy rather than cakey texture.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin orange zest cookies, fall cookies, pumpkin recipes, citrus pumpkin cookies, soft pumpkin cookies
