Description
Enjoy the comforting flavors of pumpkin and carrot in these delightful cookies, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated carrots
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
- In another bowl, cream the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing until just combined, then mix in the pumpkin puree.
- Gradually incorporate the dry mixture, mixing until just combined without overworking.
- Gently fold in the grated carrots to ensure even distribution.
- Use a cookie scoop to drop dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until edges are golden and centers are set. Let them cool on the baking sheets before transferring them to a wire rack.
Notes
For extra flavor, consider drizzling cream cheese frosting over warm cookies or sprinkling with chopped nuts.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, carrot cookies, fall treats, autumn baking