Ingredients:

1 and ½ all purpose flour

½ cup butter (melted)

½ cup granulated sugar

¼ cup brown sugar

6tbs pumpkin puree

¼ tsp baking powder

¼  baking soda

1 and ½ tsp ground cinnamon

¾ tsp pumpkin pie spice

½ tsp vanilla essence

Direction:

• Whisk the belted butter, brown sugar and granulated sugar in a bowl until no lumps remain. Also add vanilla essence and pumpkin puree into it and keep it aside.

• Now into it, add dry ingredients and fold it with a spatula. Cover the dough and refrigerate for 30 minutes.

• Preheat the oven to 350 degree Fahrenheit and line baking tray with parchment paper.

• Now make balls of the dough (around 2 tsp of dough in each ball) and slightly flatten it on the top and place it on the tray.

• Bake for 11-12 minutes or until the edges appear set.

Notes:

• Drain the water if the pumpkin puree is too watery.

• Keep the dough egg free, the drier the dough the better.

• Chilling the dough is a must before making balls.

• Leave the cookies on cooling rack for longer even overnight.