Pumpkin Cookies!

I love cookies. If I could eat only one thing in my life it would be Pho; but then I would follow that pho with cookies. When I was growing up the season that starts with the first cool fall day and ends with New Year’s Day was my favorite and it still is. The thing that makes me happiest about this season is how much tradition there is around food. Especially the arrival of pumpkiny, spicy foods.

Now, I’m not talking about Pumpkin Spice Lattes which are really just dirty chai lattes, but a cookie that my mom used to bake only when the summer Missouri heat died down and the leaves started to fall to the ground. I knew it was truly fall when Mom would set the butter out on the counter to soften, grab the canned pumpkin (which isn’t really pumpkin at all!) and begin to mix up a batch of Pumpkin Cookies.

These were a hit at all the parties we took them too when I was young, and they are equally popular now that I make them myself. My children always wonder aloud  at the end of summer when it will be time for me to make a batch of these cookies and they are pleasantly surprised when I put the butter out to soften and I grab the canned pumpkin. As if I didn’t realize that they were nudging me to make them.

When you make these let us know if they are just as big a hit for you on these waning days of the holidays. And tell us about the rave reviews

Have a wonderful wrap up to 2018 and enjoy this recipe.

Pumpkin Cookies

Ingredients

  • 1 Stick Butter, softened
  • 1  C. Sugar
  • 1 Large Egg
  • 1 C. Pureed Pumpkin
  • 1 tsp Vanilla Extract
  • 2  C. All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp each Cinnamon, Nutmeg
  • 1 C Chocolate Chips or Raisins, or Dried Cranberries or Almonds

Preparation

  1. Preheat oven to 350 degrees. In a bowl, cream the butter and sugar together until fluffy. Beat in egg, vanilla, and then add pumpkin. Mix until blended. Set  bowl aside.
  2. In a separate bowl,  sift flour, spices,  baking soda and powder. Add flour mixture to the pumpkin mixture until they are well blended, but don’t over stir. Batter will be REALLY thick.
  3. Mix in Chocolate, raisins (my personal favorite), cranberries, almonds, or whatever fun mix ins you can think of.  Scoop out by the spoonful and place on ungreased cookie sheet. Bake for 12-15 minutes, until set and cake like. Don’t overbake!
  4. Place cookies on cooling rack, and cool completely. If you can wait to eat them, I applaud your self control.