✨🎃💫🍪⭐💙
Ingredients
1 3/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar (packed), 1 tsp vanilla extract, 1 egg.
1/2 cup caramel sauce (store-bought or homemade).
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
Add the egg and mix until fully incorporated.
Gradually stir in the dry ingredients until just combined, being careful not to overmix.
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Drizzle with caramel sauce once cooled. Gently heat the caramel sauce if needed for easier drizzling. Enjoy! 😋
