Delicious Pumpkin Pie Cookies Recipe

Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chopped pecans (optional)
1 cup cream cheese frosting (optional for topping)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the canned pumpkin, egg, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pecans if using.
Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly browned and the centers are set.
Cool and Frost: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, top with cream cheese frosting before serving.
Prep Time: 15 minutes | Cooking Time: 14 minutes | Total Time: 29 minutes | Kcal: 150 kcal per cookie | Servings: 24 cookies