Description
Delightfully soft cookies that combine the natural sweetness of pumpkin and carrots, enriched with warm spices, perfect for cozy autumn gatherings.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 cup Freshly grated Carrots
- 2 cups All-Purpose Flour
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Ginger
- 1/2 cup Unsalted Butter, softened
- 1 large Egg
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy.
- Add the egg and vanilla extract, mixing well until incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and pumpkin puree.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let them cool on the sheets for a few minutes before transferring to a wire rack.
- Store in an airtight container for up to a week.
Notes
Chill the dough if it’s too sticky. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, fall, pumpkin, carrots, baking, dessert