Wednesday, October 20, 2010

Pumpkin Cookies

These are the perfect cake-like cookie for any fall party or festival! Everyone loves them. A few things: little t is teaspoon, big T is Tablespoon. I am not questioning your intelligence BELIEVE me! Just putting it out there for ya. I also didn't have nutmeg on hand and instead of loading up all the Applewhites for some spice I just went with Allspice-cause-well-it has nutmeg in it and it was justifiable for me and we need no more spice...or sass for the matter. No one noticed. Not even me. So there. Improv at it's finest. Take the bull by the horns once in a while! Live on the edge-but don't go overboard.

Pumpkin Cookies

Dry Ingredients

  • 2 cups flour
  • 1 t baking powder
  • 1 t ground cinammon
  • 1/2 t baking soda
  • 1/2 t ground nutmeg

Other Ingredients

  • 1/2 C butter, softened
  • 1 C brown sugar
  • 1 egg
  • 1 C canned pumpkin
  • 1 t vanilla
  • 1 C chocolate chips (or raisins or neither)
  • cream cheese frosting

**Grease cookie sheets and preheat oven to 375 degrees. Stir together all the dry ingredients. in a bowl. In a seperate bowl (if you have a Kitchen Aid, use that bowl for this part) beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla-beat well. Add dry ingredients to beaten mixture until combined. Fold in chocolate chips. Or don't-whatever.

Drop from a spoon 2 inches apart onto greased cookie sheet. Bake at 375 for 8-10 minutes. Let cool completely. Cover with cream cheese frosting. Enjoy!

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