Soft Pumpkin Cookies

Today is a cool day for August, and one that makes me wish for Autumn days.  I’ve been making these cookies for years and years.  It’s a tradition – making the cookies, and then of course, it’s a tradition for my son and I to argue if nuts should be added, or not.  I, of course, say yes.. he says NO!!!  (Usually 1/2 of the batter is reserved for a nut-free cookie).

You can do a light glaze, or a cream-cheese frosting (as is below), or none at all.  When my son was a baby, these had no nuts added, and no glaze or frosting, either.  I also reduced the sugar to 3/4 cup, and 1/2 cup brown sugar with success.

These cookies are more cake-like, than a traditional cookie… soft and moist, flavorful and filling, too.   They keep well on the counter, tightly covered, and freeze for about 2 weeks, if wrapped well.

Enjoy!

Pumpkin Cookie

Soft Pumpkin Cookies

4 1/2 cups flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1 1/2 cups sugar
1 cup brown sugar, packed
1 cup butter, softened
2 teaspoons  cinnamon
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs
1 cup pecans, chopped (optional)
1 (15 ounce) can pumpkin, (almost 2 cups)
1 cup pecan halves (optional)

In a large mixing bowl, cream together sugars, butter, spices and extracts.  Add the eggs and mix well.  Mix in the pumpkin and blend for about a minute.  Measure the flour, soda, and baking powder, mix in by hand and then blend with a hand-mixer until well mixed.  After this is mixed, you can add the optional chopped pecans, mixing well.

Preheat oven to 350 degrees F. Drop by spoonfuls.. about  2 tablespoons of batter for each cookie, onto an ungreased baking sheet, or one lined with parchment paper.  Keep about 2 inches apart, as these expand quite a lot.  Place a pecan half on top of the cookie (optional), and bake for about 18 to 20 minutes, until golden brown.

Move cookies to a rack to cool. Store in tightly covered container for up to 5 days.

This recipe makes about 6 dozen, officially.  However, I tend to make these rather large, almost like little cakes, so I usually get 3-4 dozen.

Frost with Pumpkin-Orange Cream Cheese Frosting, recipe below.

Notes:

  • This could be done w/o a hand mixer, but you will get a lighter cookie if you use it.
  • I didn’t have pecan halves, but used some chopped pecans instead – i just sprinkled them on a few of the cookies instead of all as some do not like nuts.
  • I use 1/2 teaspoon cloves instead of 1/4

Pumpkin-Orange Cream Cheese Frosting

1 8-ounce package cream cheese, softened
1/2 cup pumpkin puree
1/4 cup unsalted butter, softened
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
4 cups confectioners’ sugar, sifted

Blend the cream cheese, pumpkin puree, butter, orange juice, zest and vanilla in a large bowl using a hand-held mixer until smooth. Add the sugar and continue to beat until light and creamy — about 5 more minutes.

Omit the pumpkin if you like.  I like this recipe on sugar cookies, with pumpkin omitted, and extra orange zest added.  Mmmy goodness

upchili2

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One Response

  1. […] I use this recipe on Soft Pumpkin Cookies […]

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