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.
2 cups Sugar
1 1/2 cups Shortening
1 1/2 cups Pumpkin
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
-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)
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
2 tsp vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
-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.