I spent the weekend with my family in Toronto, and at the last minute realised I had not prepared anything for the bake of the week! Wanting to make something that would begin the transition to more Autumn-like cooking, I looked for a recipe that called for pumpkin, and came across this recipe for cookies. I am going to experiment with substituting 1 cup of oats for one cup of flour next time, as I wasn't too crazy about the consistency of the first batch. I'll update this post once I've tried that.
Pumpkin Spice Cookies
1 Cup butter, softened
1 1/3 Cups firmly packed brown sugar
2 Large eggs
2 Teaspoons vanilla extract
2 Cups canned or fresh pumpkin puree
4 Cups all-purpose flour
2 Teaspoons baking powder
2 Teaspoons ground cinnamon
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground nutmeg
1/2 Teaspoon ground ginger
1/2 Teaspoon ground clove
Preheat oven to 350F.
In a VERY large bowl, cream together the butter and brown sugar. Add egg and vanilla, and once combined, mix in the pumpkin.
In a separate bowl, mix the remaining ingredients. Add the dry ingredients to the pumpkin, and mix thoroughly.
Grease cookie sheets, or line with parchment paper. Using a spoon, drop the batter onto the cookie sheets, about one tablespoon at a time. Or, if you want a neater-looking cookie, flour your hands and roll each tablespoon into a ball, and flatten the batter on the sheets with the palm of your hand.
Bake for about 15-18 minutes, until the batter is set, but the cookies have not yet turned brown. Let cool on racks, and enjoy!