Sunday, October 14, 2007

Pumpkin Cookie Recipe

Yum. When Autumn rolls around and pumpkins are plentiful, there are few things more delicious than home-made pumpkin cookies!! *drools* I prefer fresh pumpkin, but if you want to try these with canned pumpkin pie filling, make sure to check the label to see which of the spices are already in there. Otherwise you end up with nasty cookies.

To get the pumpkin ready for mixing/baking, you have to cook it first. Cut the pumpkin in half, scoop out all the innards, butter the cut edge and place it face down on a cookie sheet. Toss into a 300 degree oven and check on it every half hour until it's done. You'll know it's done when you can easily stick a fork in it. Then it's mushy enough to puree. Pull it out, let it cool, peel the skin off and run through a food processor or blender until it's mushy but not liquified. We used to use a food mill and it took hours, but you already know that story from my other cookie recipe. ^_^ Now, on to the cookies!

You will need:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter
1 1/2 cups sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla

1) Preheat oven to 350.
2) In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3) Set aside.
4) In a large mixing bowl cream butter and sugar, add pumpkin, egg and vanilla.
5) Mix wet and dry ingredients together until well blended
6) Drop by rounded tablespoon onto a greased cookie sheet.
7) Bake at 350 for 10-15 minutes (watch them and take them out when they are light brown in color).

And Shed, once again, unless you're using organic eggs (and flour really), you should cook them before eating them. ^_^

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