The seasons have changed and so has the baking, there’s more of it! These soft pumpkin cookies are one of my hubby’s favorites. I found this recipe a long time ago. I have changed it a bit. But I wish I knew who to thank for the original. It’s a great cookie for a Halloween party and perfect with a tall glass of milk ( or in my case lactaid). One side note before I share the recipe. Let the cookies cool before you stack them on top of each other and start taking photos, giggle. This actually ended up being a big cookie blog. No worries though, no cookies were lost in this photo shoot, even pumpkin cookie blobs are delicious!
What You Need
2 1/2 Cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1 1/2 Cups sugar
1/2 Cups butter unsalted (softened)
1 Cup canned pumpkin puree
1 1/2 tsp. Vanilla extract
1/4 Cup chocolate chips (optional)
Cookie baking sheets
Wire cooling rack
Medium mixing bowl
Large mixing bowl
Ice cream scoop or large melon baller
Nonstick cooking spray
Before You Start- Preheat oven to 350° and line the baking sheets with parchment paper.
Lets Make It! In a bowl combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and stir together to combine. In a large mixing bowl combine sugar and butter and beat on medium speed until well blended. Add pumpkin, egg and vanilla and continue beating until creamy. Slowly, a little bit at a time, start adding the dry ingredients and continue mixing on medium low speed. Beat all until well combined and creamy. Add chocolate chips (optional) and incorporate well using a spoon ( if you use the mixer it will break up the chips). Spray a little bit of nonstick cooking spray into the scoop (ice cream or melon baller) and scoop a level amount of the batter and place onto the baking sheet leaving plenty of room between cookies.
Bake for 15-20 minutes (until edges are firm when lifted with a spatula). These cookies do not brown. Let cool on the baking sheet for a few minutes then carefully transfer to the wire cooling rack
Serves 12-18 cookies depending on your scoop size
Do you use a ice cream scoop or melon baller for your cookies?
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