# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 3/4 cup unsalted butter, softened
10 - 1 cup granulated sugar
11 - 1/2 cup packed light brown sugar
12 - 1/2 cup pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract
→ Topping
15 - 1/4 cup granulated sugar
16 - 1/2 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly blended.
03 - Using a stand mixer or handheld mixer, cream the softened butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes.
04 - Beat in pumpkin puree, egg, and vanilla extract, mixing until fully incorporated.
05 - Gradually add the dry mixture into the wet ingredients, mixing on low speed just until combined. Do not overmix the dough.
06 - In a small bowl, blend the granulated sugar and ground cinnamon for the topping.
07 - Scoop dough by tablespoonfuls and roll into balls. Coat each ball generously in the cinnamon sugar mixture.
08 - Place dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes until cookies are set around the edges and lightly golden. Centers will remain soft.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
