OCTOBER

OCTOBER

October 19, 2012

Pumpkin Cookies.....The Most Requested!


It was one of those perfect Autumn days in Maine...the air was fresh, the mist hovered over the fields and there was cold wind blowing the leaves all about. Wild turkeys love this sort of weather and you could see the flocks in a distance on all of the farms. We loved these sort of days. It was Autumn in New England!


I would often bake cookies and share them with the neighbors or send them to work with Darling. I'll bet they miss my sweet treats right about now. Don't let the month of October pass by without baking these for the ones you love. I will just bet that they will add a little spice to your memories of family and home!


My Most Requested Pumpkin Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 cup canned pumpkin purée
1 teaspoon vanilla extract
1 cup butterscotch chips OR MINI CHOCOLATE CHIPS
Powdered sugar for dusting

Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper, coat the paper with butter, and set aside.

Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, and set aside.

Place the eggs and sugar in the bowl of a hand mixer. Mix on on medium speed until smooth and lightened in color, about 1 minute. Stop the mixer and using a rubber spatula, scrape down the sides of the bowl. Turn the mixer to low speed, add the oil, pumpkin, and vanilla, and mix until evenly blended. Add the flour mixture, and mix until just incorporated. Add in the butterscotch chips and mix until evenly distributed.

Using an ice cream scoop, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Using a thin metal spatula, smooth the tops of the mounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar.




The Reviews
I keep coming back to this recipe over and over again. This is a huge crowd pleaser and the recipe is very adaptable.
You can also change this up by adding walnuts, dried cranberries and/or chocolate chips. Of all my cookies these are the most asked for at pot lucks.

I made these, and I can't praise them enough. They are simple, delicious, cakey delights. I followed the recipe exactly, using the ice cream scoop, and they turned out perfectly. I used chocolate chips instead of butterscotch, and added pecans. They were all gone in 2 days!

2 comments:

  1. I have a cup of pumpkin leftover in the fridge with these cookie's name all over it! These sound like a Blue Ribbon Recipe... can't wait to make them!

    ReplyDelete
  2. What a gorgeous house. I would just expect or imagine something so comforting as these pumpkin cookies to be baking in that house. :)

    ReplyDelete

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