Soft pumpkin cookies
I just love everything pumpkin, don't you?? Also, Thanksgiving is my favorite American holiday. "Count your blessings" is my motto. There is always something to be thankful for, for example this amazing pumpkin cookies, they are easy to make, moist and full with spices and flavors. There is no need to wait till Thanksgiving to make them or give thanks.
For the cookie dough
5 cups flour.
2 teaspoons baking soda.
2 teaspoons baking powder.
2 teaspoons cinnamon.
1 teaspoon nutmeg.
1 teaspoon cloves.
1 teaspoon allspice.
1 teaspoon cardamom.
1 teaspoon salt.
3 cups sugar.
200 gr softened butter.
2 teaspoons vanilla extract.
1 can pumpkin puree - about 2 cups.
For the coating
2 cups powdered sugar.
In the mixer bowl beat the butter and the sugar to fluffy mixture.
Add the vanilla and the eggs, one at a time till combined.
Using a spatula, add the pumpkin puree and mix well.
Add all the dry ingredients and mix till combined.
Refrigerate for 3-4 hours.
Preheat your oven to 350°f/180°c.
Place the powdered sugar in a small bowl.
Using a small ice cream scoop, take scoops of the dough and drop them into the powdered sugar.
Roll the dough in the sugar till well coated and placed spaced on a baking sheet covered with parchment paper.
Bake for 10-13 min, till cracks are formed - don't over bake it.
Let cool completely before transferring the cookies.