Description
A delightful blend of pumpkin and carrot with warm spices, perfect for cozy fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated carrots
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, grated carrots, and brown sugar. Stir until creamy.
- Add the eggs and vanilla extract, blending until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and any additional spices.
- Slowly introduce the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes, or until golden brown but soft in the center.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with your favorite beverage for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, pumpkin, carrot, fall baking, dessert