Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: white icing for decorating spooky faces
Instructions
- Start by melting the butter in a saucepan over medium heat. Continue cooking until the butter turns a golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
- In a large bowl, combine the browned butter and brown sugar. Mix until well combined, then add the pumpkin puree, egg, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Gradually add this to the wet mixture, stirring until just combined.
- Preheat your oven to 350°F (175°C). Using a cookie scoop or spoon, drop dough onto a baking sheet lined with parchment paper. Flatten slightly with the back of a spatula. Bake for 12-15 minutes or until edges are golden brown.
- Once cooled, use white icing and food coloring to create spooky faces or ghost shapes on your Halloween cookie. Add edible googly eyes for extra fun.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to one week or freeze for up to 1 month, layered with parchment paper in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
