Soft Pumpkin Cookies7:00 AM
The air is crisp in the morning. It's cooler at night. Leaves are hinting at color change. The cool breeze is blowing.
Yep. It's autumn!
What does that mean?
Pumpkin and Apple EVERYTHING.
Ok, ok. I promise to give you recipes other than pumpkin and apple cookies, pies, muffins, breads, pancakes, cobblers, cheesecakes.... are you drooling yet? Seriously, though. I promise you'll get other recipes, too, from now until November... but I can't help myself if these take precedence over all.
So, here's the first one! The hubby said they're not too sweet and not too chewy, which he's a fan of in some cases (especially when it involves pumpkin). Perfect with coffee or a cup of tea, in my opinion!
- 1/2 C butter
- 1/2 C unpacked brown sugar
- 1 C pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1 C unbleached, all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Optional: throw in some raisins, chocolate chips, or walnuts to make them extra tasty!
- Preheat your oven to 350.
- Beat the sugar and butter together. Next add the egg, vanilla, and pumpkin.
- Beat in your flour, salt, baking powder, baking soda, and spices.
- Prepare a cookie sheet with parchment paper or cooking spray. Use a cookie scooper (if you have one) and space them out accordingly. If you don't have a cookie scooper, I suggest making them 1 to 2 tbsp each.
- Bake for 16 to 19 minutes.
- Let cool, and then gobble them up!
Do save some for those that you live with. If you live by yourself... aren't you lucky to have them all to yourself!
This recipe was molded from: The Lady Behind The Curtain.