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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