My wife and I made a bunch of cookies right before Thanksgiving this year.. close to 350 of them. With three different dinners to attend plus a school function for her we had to have quite a few. Her old roommate provided one recipe while Pinterest gave her the second; both recipes are based on pumpkin as the main ingredient. The pumpkin chocolate chip recipe produces an extremely soft cookie that is a lot like a muffin.
Ingredients
2 cups Sugar
1 1/2 cups Shortening
1 1/2 cups Pumpkin
3 Eggs
4 cups All-Purpose flour
1 tsp Salt
2 tsp Cinnamon
2 tsp Baking soda
2 1/2 tsp Baking powder
2 cups of Chocolate Chips
Directions
-Preheat oven to 350
-Cream together the sugar and shortening and then add in the pumpkin and eggs
-Stir in 2 cups of flour, the salt, cinnamon, baking soda, and baking powder.
-Fold in the remaining flour and, once combined, add the chocolate chips
-Dish onto greased cookie sheet and bake for 12 minutes or until the edges brown a bit.
I believe my wife did around 2 1/2 to 3 ounce cookies (equivalent to a #20 disher or 6 tablespoons) and they turned out great. The final product should be just slightly brown around the edges and peaks and a little doughy. Definitely one of my favorite cookies.
Next up were the pumpkin snicker doodles. These are easily my favorite cookies this year. They’re soft and stay soft, have a hint of pumpkin, and are sweet. My coworkers raved about these ones (even though I overcooked them a bit)
Ingredients:
3¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 egg
2 tsp vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Directions:
-Cream together the butter, sugar, and brown sugar.
-Blend in the pumpkin, egg, and vanilla.
-Separately combine the flour, baking powder, salt, cinnamon, and nutmeg. With the mixer on low, add the dry mix slowly to the wet works.
-Cover and chill for an hour or more.
-Preheat the oven to 350˚ F and combine the sugar and spices for the coating in a bowl
-Scoop the dough (about 2½ tablespoons) and roll into a ball.
-Roll the ball in the sugar-spice mixture and place on greased baking sheet about 2-3 inches apart.
-Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
-Bake for 12-14 minutes or until the bottoms are slightly brown.
First of all, rolling these cookies into balls is really messy and getting the right size is very important. The first time I made them they were too large and didn’t cook properly. These cookies do spread a bit more than I thought they would, too. Best part about it, if you over cook them, it just changes the texture to being slightly crunchy but the flavor is still spot on.
One of my personal fav’s!
This article provides many tips. Very useful to me. Thanks a lot.