Every Thanksgiving holiday, it’s my responsibility to bake the pumpkin pie and sweet potatoes. I have never dared to alter these traditional dishes. Certain flavors run too deep in our memories and to change them would only upset the harmony. Not to mention, my family would totally rag on me for fixin’ somethin’ that ain’t broke!
However, with all the blogging going on and trying to keep it fresh, I had to make something new, using pumpkin, for my family and share it with you. VeryBestBaking.com had an Old-Fashioned Soft Pumpkin Cookies recipe.
It turned out to be a BIG WINNER with the hubby and kids. My picker eater chowed down! I couldn’t believe it. (I didn’t count on her to eat one.) The cookies turned out soft, fragrant, and not too sweet. They’re totally awesome straight out of the oven. But hold on, save some for the next day because they get way better! Oh Mama! Are they better!
VeryBestBaking.com suggest drizzling a glaze over the cookies. These cookies don’t need it. I might try it next time, if I’m feeling fancy. However, leaving them all natural allowed me to eat them as a mid-morning snack with my coffee.
HERE’S WHAT IT TAKES
- 1 stick butter, softened
- 1 1/2 cups sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- dash of ground cloves (optional, but tasty!)
Preheat oven 350F degrees. Grease baking sheets.
Beat butter and sugar large mixer bowl until well blended. Beat in pumpkin, egg and vanilla until smooth. In a separate bowl, mix flour, b. soda, b. powder, cinnamon, nutmeg, and salt. Gradually beat in the dry ingredients into the wet ingredients until the all the dry ingredients are absorbed. Do not over mix. If you have one, use a cookie dough scooper that holds one tablespoon of dough. Otherwise, drop a rounded tablespoon of dough onto sheets about 2 inches apart.
BAKE for 15-18 minutes or until edges are firm. Move to wire racks to cool completely. Drizzle glaze AFTER they’ve cooled.
Make the glaze while the first batch is baking. Just stir all the ingredients together until smooth.
Here I am showing off my Simple Pumpkin Cookies at Patti’s 3rd Annual Cookie Exchange Party, December 2008.