I love pumpkins. I love the way they look, and I especially
love how delicious it tastes while still being nutrition-packed and low-fat.
|Batter or dough? You decide.|
But this pin
for soft pumpkin cookies is the one that I’m pretty sure made me awfully
popular at my apartment complex in the leasing office and residential services
after I took a batch over to my roommate at work.
The pin links to the Honey and Butter blog, which is written by
Christi Park. It
appears the blog hasn’t been updated in a while (October 2011), but it’s a very
clean, very navigable site, with plenty of categories and recipes you can look
through. I’m eyeing the watermelon lemonade
for when summer rolls around.
But back to a more cold-weather recipe in these soft pumpkin
1 1/2 cups all-purpose flour
|They kept their shape better than I expected.|
1 tablespoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup canola or vegetable oil
1 1/2 cups chilled pumpkin puree (canned pumpkin)
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line baking sheets with
parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon,
baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark
brown sugar, and the oil together. Add the pumpkin puree and whisk to combine
thoroughly. Add the eggs and vanilla and whisk until combined.
|You can tell I used a spoon to dish 'em onto the cookie sheet.|
4. Gradually add the flour mixture to the pumpkin mixture
and whisk until completely combined.
5. Use a small cookie scoop or a large spoon to drop a
rounded, heaping tablespoon of the dough onto the prepared baking sheets, about
1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies
are just starting to crack on top and a toothpick inserted into the center of a
cookie comes out clean. The cookies should be firm when touched. Remove from
the oven and let the cookies cool completely on a cooling rack.
How it went
I feel like I should knock on wood, because my last post
(gluten-free four-ingredient peanut-butter cookies) went smooth and now this
one went off without a hitch, too!
I used canned pumpkin and didn’t chill it, and my spice
measurements were heaping measurements.
|These passed the firm-to-touch and toothpick tests.|
The only problem I encountered was that my whisk sucks.
Seriously look at it. I have to bend it back into a workable shape all the
time. It’s definitely seen better days.
|Maybe I'll buy a new whisk, but I'll probably |
just keep complaining about this one.
I had to work at mixing it up a little more because of that. This cookie dough is going to end up very similar to cake batter in that it is way runnier than your average cookie dough, but that's part of why these cookies are so amazing — they have a distinctly moist cake-like texture that makes them delightful.
I baked mine about 10 minutes on parchment paper-lined cookie sheets, and they
slid off the parchment paper like it was Teflon.
|I'm pretty sure this is an accurate representation of how many of these cookies my roommate ate.|
— Nicole Franz | NiFranz@News-Herald.com | @FranzOrFoe
Follow my Mission: Pinpossible board on Pinterest.
Labels: cookies, desserts, pumpkin