Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g; 1 stick) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (225g) canned pumpkin puree (NOT pumpkin pie filling)
  • Powdered sugar for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until combined. Stir in the pumpkin puree until evenly mixed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Drop by rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 12-15 minutes, or until the edges are set and the centers are soft.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Dust with powdered sugar, or spread with cream cheese frosting. Enjoy!