Saturday, December 3, 2016

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies - soft and yummy!
These tender cookies are like pumpkin pie and pumpkin cake rolled into one cookie. If you have an extra can of pumpkin in your pantry this is a great recipe to try, and is a perfect accompaniment with your favorite cup of tea or coffee. The aromas from the spices and the pumpkin are divine, and will have your kitchen smelling fantastic. The recipe is adapted from Honey & Butter. I increased the ground nutmeg, and added ground cloves for a more robust spice combination. I omitted the granulated sugar and increased the dark brown sugar from 1/2 to 2/3 cup, thus the sugar content was decreased a bit. You do not need to turn your mixer on, just have ready two bowls, a whisk and a spatula for this easy recipe that is packed with flavor. See recipe below.

Yield: 2 dozen cookies

1 1/2 cups King Arthur All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 tablespoon Ground Cinnamon

1/2 teaspoon Ground Ginger

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Ground Cloves

2/3 cup Dark Brown Sugar

1/2 cup Vegetable Oil

1 XL Egg

1 1/2 cups chilled Pumpkin Puree

1/2 teaspoon Pure Vanilla Extract

Pumpkin Cookies - the perfect treat

Heat oven to 350 degrees F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.

In a separate bowl, whisk the dark brown sugar, and the vegetable oil until incorporated.

Add the pumpkin puree and combine with whisk.

Add the egg and vanilla extract, and whisk until incorporated.

Gradually add the flour mixture to the pumpkin mixture and whisk until fully incorporated.

Use a small cookie scoop or a large spoon and drop a rounded tablespoon of the dough onto the prepared baking sheets.

Pumpkin Cookies

Place in freezer for 5 minutes before baking.

Bake for 10 to 14 minutes. My cookies baked in 14 minutes.

Cookies are ready when they start to crack on top and a toothpick inserted into the center comes out clean.

The cookies should be firm when touched.

After 2-3 minutes transfer cookies to wire rack to cool completely.

For the recipe, visit Honey & Butter:


-Sophia/Two Frys

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