Ingredients
1/2 cup butter, cubed1/2 cup fresh sage, thinly sliced1/4 cup sugar1/4 cup packed brown sugar1 large egg, room temperature1/2 cup canned pumpkin1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground clovesDash ground nutmegConfectioners’ sugar
Preparation
In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm.
Preheat oven to 375°. In a large bowl, cream sage butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture.
Drop dough by rounded tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.
