It finally feels like fall! The leaves are turning colors, it rained today, and the coffee shop where I work has pumpkin spice syrup in. (btw, if you like pumpkin lattes may I suggest doing half pumpkin and half caramel syrups in either a latte or a chai latte. It is one of the most fantastic things ever, with a little caramel drizzle on top...mmmmmm. My current favorite drink.)
Anyways, since it is fall now, I thought I'd share with you one of my favorite pumpkin recipes, Pumpkin Spice Cookies. These are not the most elegant or pretty cookie, but they sure are tasty. They are more like a muffin in consistency than a normal cookie.
The original recipe was found here, but I have modified it slightly to suit my personal tastes. So here's my version:
Pumpkin Spice Cookies:
1/2 c. butter, soft
3/4 c. brown sugar
1 large egg
1 tsp. vanilla
1 c. canned pumpkin (note: 1 cup not 1 can)
2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. clove
In a mixer bowl cream butter and brown sugar. Beat in egg, vanilla and then pumpkin. It should look like this
In another bowl combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger and clove. Add all of the dry mixture into the pumpkin mix and beat well. It should be thick enough to stand a spoon up in.
Drop by tablespoon fulls onto cookie sheets and bake at 350 degrees for about 18 minutes or until set. Then transfer to racks to cool. Here they are!
Like I said, not the prettiest cookies ever, but they are so tasty. You can roll them in a cinnamon sugar mix before baking them if you like, or frost them. They are quite tasty with a little caramel drizzle on top if you want to get really fancy.
So there you have it. A nice simple hearty fall cookie. Toddler approved.