Pumpkin Spice Cookies

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter
1 1/2 cup sugar
1 cup canned pumpkin purée
1 egg
1 tsp vanilla


Preheat over to 350 degrees and line cookie sheets with parchment paper.
Mix first 7 ingredients in a large bowl.
In a medium sized bowl, cream butter with sugar, then add egg, pumpkin, and vanilla once combined.
Add wet ingredients to dry and spoon onto cookie sheets.
Bake for 15 to 20 minutes.
Once cooled, icing with butter cream frosting and sprinkle with cinnamon.

Ginger Crinkle Cookies

Have you ever had the Starbucks Ginger Molasses cookie before? This recipe makes cookies even better than those! I love them soft, but my dad prefers them crunchy.
When I make these, they tend to go fast! They are VERY easy to make!

1 cup butter, softened
1 1/2 cup sugar
1/2 cup molasses
2 Tbsp dark corn syrup
1 egg
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt 

Bake at 375 degrees for 10 to 12 minutes depending on size and whether you want them crunchy or soft (crunchy in longer and look darker; soft in shorter and lighter brown in color).
 

Cream softened butter with sugar until combined.

Put butter and sugar into a Large Bowl.

Add egg to sugar and butter mixture.
Mix until combined.

Add Molasses and corn syrup and mix.

Add the dry ingredients and mix.

Roll dough into balls and roll into a bowl of sugar.
Place on ungreased cookie sheet when balls are covered in sugar.