MystFaerie
Well-Known Member
These cookies are like the "tops" of Pumpkin Muffins. Wonderfully soft and oh, so pumpkin-y GOOD! I made a double batch tonight to take to work on Monday night
Myst
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Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby's canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips
Cinnamon Sugar Topping
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 350° F.
Line two baking sheets with Silpat baking mats or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes.
Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes.
Slowly add in the dry ingredients.
Mix until just combined.
Stir in the cinnamon chips
In a small bowl, mix together sugar and cinnamon.
Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture.
The dough is "wet" so just put a spoonful of dough into the cinnamon sugar mixture and shake it around, then pick up the dough and shape into a ball.
Place balls 2 inches apart on prepared baking sheet.
Lightly press down on the cookies with a spatula or the palm of your hand.
Bake for 10-12 minutes or until cookies are just beginning to brown around the edges.
Let the cookies cool on the baking sheet for two minutes.
Transfer to a wire cooling rack and cool completely.
Myst
****************************************************
Add these cookies to your fall baking list! They are the BEST pumpkin cookies you will ever eat!
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby's canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips
Cinnamon Sugar Topping
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Preheat oven to 350° F.
Line two baking sheets with Silpat baking mats or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes.
Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes.
Slowly add in the dry ingredients.
Mix until just combined.
Stir in the cinnamon chips
In a small bowl, mix together sugar and cinnamon.
Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture.
The dough is "wet" so just put a spoonful of dough into the cinnamon sugar mixture and shake it around, then pick up the dough and shape into a ball.
Place balls 2 inches apart on prepared baking sheet.
Lightly press down on the cookies with a spatula or the palm of your hand.
Bake for 10-12 minutes or until cookies are just beginning to brown around the edges.
Let the cookies cool on the baking sheet for two minutes.
Transfer to a wire cooling rack and cool completely.
