Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/3 cup (80g) pumpkin puree, blotted with paper towels
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt

Instructions:

  1. Place pumpkin puree on a double layer of paper towels and press firmly with another towel to remove excess moisture.
  2. In a large bowl, whisk melted butter with granulated sugar and light brown sugar until combined. Stir in the blotted pumpkin, egg, and vanilla extract until the mixture is smooth.
  3. In a separate bowl, sift together flour, cornstarch, cinnamon, ginger, cloves, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined.
  4. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  5. Bake for 10–12 minutes until the edges are a deep mahogany and the centers are set. Allow cookies to cool and firm up completely before serving.