One of my best friends got married earlier this month, and for her bridal shower I made some fall-themed desserts. I made orange velvet brownies (instead of red velvet) cut in the shape of pumpkins and leaves and pumpkin cookies. Both desserts went over really well, but it was the pumpkin cookies that had people asking me for the recipe! Well, here I’m finally getting around to it (it only took two months!)
I got the recipe from Allrecipes and just modified it slightly.
Makes 36 cookies
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsps ground cinnamon (I didn’t level the tsp for any of my spices)
½ tsp ground nutmeg
½ tsp ground cloves
1/2 cup butter, softened
½ cup white sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla
- Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg and cloves together in a bowl.
- Cream together eggs and both white and brown sugars in another bowl. Add pumpkin, egg and vanilla to the creamed butter mixture. Mix in the dry ingredients until incorporated. Spoon a table spoon of the dough onto parchment paper lined cookie sheets and flatten slightly.
- Bake cookies in preheated oven for 15 minutes for cookies that are soft on the outside, or 17 minutes for cookies with a crisp outside (but still soft inside). Allow cookies to cool.
This recipe is delicious and straightforward. The smells of cinnamon, nutmeg and cloves fill your house as they bake and they are definitely addictive! You can top these cookies with a simple icing of icing sugar and milk, or even a cream cheese frosting and that will make them even better!
Now the only question is, what should I do with the leftover pumpkin puree in my fridge!