These lightly sweetened Pumpkin Cookies are crunchy on the outside and chewy on the inside, that's a perfect treat for celebration.
Mix all the powder in a jar and shake well until mixed. Store it in air tight container for later use.
In a bowl, mix flour, spice, Baking soda and salt. Keep it aside.
Using an electric beater, Beat Butter and sugars till smooth.
Add Pumpkin Puree and beat till mixed.
Add in Egg Yolk and vanilla, beat till light and fluffy.
Add the flour in two batches, beating each time.
Cling wrap the dough and place in fridge for 1 hour.
Preheat oven to 200 C and prepare a cookie tray by placing a parchment paper cut to tray size.
Apply flour on a work surface and roll the dough to 1/4 " thickness.
Using a cookie cutter, cut the cookies and place it on a prepared cookie tray. I used a Pumpkin cookie cutter.
Using a sharp knife, I hand carved these cookies to make eyes, nose and mouth.
Place all the cookies with 1" space. Bake it for 12-15 min.
Once cooled, store it in air tight container for up to a week.