Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • 1 cup (240g) pure pumpkin puree
  • 1 ½ cups (180g) powdered sugar (for glaze, optional)
  • 2-3 tbsp milk (for glaze, optional)
  • ½ tsp vanilla extract (for glaze, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and pumpkin puree to the butter-sugar mixture, mixing until combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  6. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  7. On a floured surface, roll out one disk of chilled dough to about ¼-inch thickness.
  8. Use cookie cutters to cut out shapes and place them on a lined baking sheet.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  11. Whisk powdered sugar, milk, and vanilla together. Decorate cooled cookies with the glaze if desired.