Lemon Pumpkin Cookies

These Lemon Pumpkin Cookies are a delightful fusion of seasonal flavors, combining the warmth of pumpkin with the bright zest of lemon. Soft and chewy, they are enhanced with a hint of cinnamon and nutmeg, creating a perfect balance of sweetness and citrusy freshness. Ideal for a cozy afternoon snack or dessert, these cookies are also vegetarian and can be made gluten-free with a simple substitute.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup powdered sugar (for glaze)
• 1-2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree, egg, vanilla extract, lemon zest, and lemon juice to the mixture, and mix until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden and the centers are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies.