Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup softened Kerrygold Pure Irish Unsalted Butter
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 180°C. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  3. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Sides & Nibbles

Summer Potato Salad with Peas & Radishes

Recipe by Clodagh McKenna Place the potatoes in a...

Baking

DOUBLE CHOCOLATE CHIP COOKIES

This is a great recipe, which gives a delicious chewy American-style cookie oozi...

Serves 24 cookies
Baking

Berry Shortcake

Great shortcake never goes unnoticed. The quintessential buttery biscuit deserve...

Sides & Nibbles

Cheese and Onion Quiche

Recipe by Sam Linsell - Drizzle &am...

Sides & Nibbles

Island Style Nachos

Recipe by Wellness in the...

Sides & Nibbles

Ploughman’s Cheese Platter with Fig Chutney

For any cheese lover, this is the perfect lunch or snack. It is very transportab...

Baking

Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 20-24 squares