Pumpkin Sugar Cookies Recipe

Directions

1. To remove extra moisture from the pumpkin puree, spread it on a few paper towels on a plate, then fold the towels over to enclose it. Let it sit for a few minutes until the paper towels absorb the excess liquid.
2. In a small bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer for 1 to 2 minutes until creamy.
4. Add the prepared pumpkin puree to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until a thick dough forms.
6. Using a cookie scoop, portion the dough into balls about 3 tablespoons each, rolling them between your hands. Place the balls on a baking sheet lined with parchment paper or a silicone mat, then refrigerate for 30 minutes.
7. Preheat your oven to 350°F. Pour 1/4 cup of granulated sugar into a small bowl for rolling.
8. Roll each chilled dough ball in the sugar to coat. Place them 2 inches apart on a silicone-lined baking sheet (about 8 per sheet). Bake for 15 to 19 minutes, until the edges are just lightly golden. Keep the remaining dough balls in the fridge while baking in batches.
9. Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.