How to make pumpkin cookies step by step

Step 1 - preparations

• Spread the pumpkin puree on a flat plate in a thin layer. Press a paper towel onto the puree to drain the moisture. Repeat this 5-6 times until the puree is drier.
  120 g pumpkin puree
  
• Mix together the flour, spices, baking soda, and baking powder.
  225 g wheat flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, 0.5 teaspoon salt
  

Step 2 - preparing pumpkin cookies

• Transfer butter and sugar to a large bowl - blend together for a few minutes.
  170 g butter, 200 g sugar
  
• Add the egg and egg yolk to the butter mixture and blend until combined.
  1 egg, 1 egg yolk
  
• Add the pumpkin puree to the bowl and blend briefly.
  
• Add the flour in two batches and blend briefly, just until combined.
  
• If the dough is very soft, put the bowl in the refrigerator for about an hour (I chilled mine for an hour).
• Turn on the oven to 170℃ convection or 180℃ top/bottom heat.
• Scoop portions of dough with a spoon and roll them into balls in your hands - mine were roughly the size of a ping-pong ball.
  
• Mix the sugar with the spices and roll the dough balls in it.
  approx 75 g sugar, 0.5 teaspoon cinnamon, 1 pinch nutmeg, 1 pinch ginger
  
• Arrange the cookies on a large baking sheet, leaving plenty of space between them.
  

Step 2 - baking pumpkin cookies

• Place the baking sheet with cookies into the preheated oven and bake for about 12-14 minutes - until golden brown.
• While the cookies are baking, prepare a second batch of cookies and bake them as before.
• Immediately after baking, the cookies are very soft and delicate - do not remove them from the baking sheet right away, wait until they cool down!