Pumpkin Cookies

Mom always makes these, although her’s are more orange because she makes her own pumpkin puree. They’re soft and comforting. And like all good cookies, it’s hard to eat just one. In case you needed an outside opinion, my friend scarfed two down before pumpkin waffles this morning.

The waffles could also be described as soft and comforting. Maybe it’s the gentle spice mix? Or the fall sunlight? I used a Smitten Kitchen recipe, naturally.

Next up in soft and comforting pumpkin dishes? Marion Cunningham’s pumpkin mash.

Pumpkin Cookies
Makes 2-3 dozen

1 2/3 cups cooked pumpkin puree
3/4 cup brown sugar
3/4 cup vegetable oil
1/4 cup honey
1/2 teaspoon vanilla
3 cups flour
1 cup wheat germ
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon ginger
1/2 teaspoon salt
1 cup chocolate chips (more or less)
1/2 cup chopped nuts (optional)

1. Preheat oven to 350°F.
2. Combine pumpkin, sugar, oil, honey and vanilla in a large bowl.
3. Add everything else except the chocolate chips and nuts and mix until combined. Then add in chocolate chips and nuts and mix gently.
4. Drop by rounded teaspoons on greased cookie sheets. Bake for 10-12 minutes until bottoms are golden brown.

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