# Components:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground nutmeg
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup pure maple syrup
11 - 1 cup pumpkin purée
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ To Finish
14 - 1/4 cup granulated sugar, for rolling
# Method Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt in a medium bowl.
03 - Beat the softened butter and maple syrup in a large bowl until light and fluffy. Add the pumpkin purée, egg, and vanilla extract; blend until smooth.
04 - Gradually incorporate the dry mixture into the wet ingredients using a spatula or mixer. Mix until just combined; do not overwork.
05 - Scoop out tablespoon-sized portions of dough, gently roll in granulated sugar, and arrange on prepared sheets with 2 inches of space between each.
06 - Place baking sheets in oven and bake cookies for 12–15 minutes or until edges are lightly browned and centers are set.
07 - Transfer cookies to a wire rack. Allow to cool completely before serving.
