Okay…So I’m on some kind of weird baking binge! My husband has put on a few fluffy pounds, but he isn’t complaining. I stumbled upon this most delicious recipe the other day and thought I would give it a whirl tonight. I’m normally a fan of chocolate, but these airy pumpkin cookies are the best way to end the night with a glass of wine by a fire pit listening to the crinkle of leaves…. I love autumn. ANYWAY.
2 cups all-purpose flour
1 teaspoon baking power
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 ground ginger
1 cup butter
3/4 cup white sugar
3/4 brown sugar
2 teaspoons vanilla extract
1 can pumpkin puree
1. Preheat oven to 350 degrees. Lightly grease baking sheets.
2. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup of melted butter, white sugar, brown sugar, 2 teaspoons of vanilla extract, and egg with an electric mixer in a separate bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist!
3. Spoon batter by teaspoonfuls about 2 inches apart onto baking sheets.
4. Bake in the oven until cookies are lightly browned, 10 to 12 minutes. Let copies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
I won’t show you the final product, but I will tell you these are unlike any other cookies I have ever made! I do have a sweet tooth for a thicker, heavier cookie, but this was so light and fluffy and I truly enjoyed the pumpkin flavor. If I were to tweak the recipe, I would probably put a little less pumpkin puree (only because pumpkin isn’t my favorite flavor). I also decided to make a cream cheese icing (butter, cream cheese, confectioners’ sugar), but I think less is definitely more with these little delights. A tiny sprinkle of confectioners sugar will do!
Let me know if you decide to try the recipe! I would love to know how you enjoyed!