Pumpkin Goods
Posted
Mon, 12/22/08
For the past five years, I've baked Pumpkin Cookies at Christmastime. Every year I print off the recipe from Food Fare, and every year realize I haven't fixed ingredient quantities yet. After Christmas I forget, of course, and by the time the next holiday season rolls around I'm looking at the same unedited recipe again.
I fixed it this year around, and have also reprised it below. I originally found the recipe at Christmas Cookies, but have made changes which are reflected in the quantities.
Pumpkin Cookies
1 C oil
3 C sugar1-1/2 C sugar
2 Csemisweet chocolate chips (1 cup instead of 2!); sub with butterscotch, peanut butter or white chocolate chips or use a combination of all four
Beat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts, and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350-degrees F for ten to twelve minutes or until golden brown. Cool on wire rack. Depending on the size of cookies, recipe will make two or three dozen.
It's by far the best recipe for Pumpkin Cookies I've ever prepared or tasted. The cookies are wonderfully moist and keep well for several months in the freezer.
*Related blog post: Cooking Fool (11/13/05; Pumpkin Cookies II).
*POSTSCRIPT 10/19/14: I made a large batch of Pumpkin Cookies last night, omitting the nuts but using Guittard "Choc-Au-Lat" (vanilla milk chips). Quite tasty indeed!
Tags: Bread & Cookies;
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