Pumpkin Cookies recipe

A delicious alternative to pumpkin pies this holiday season, these pumpkin cookies are light, fluffy, and moist. Use canned pumpkin for a quick treat, or bake a pie pumpkin a delectable made-from-scratch dessert. These cookies will be loved by kids and adults alike and are perfect for special holiday dinner or just a lunchtime treat.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 c. white sugar
• 1 c. pumpkin puree
• 1/2 c. butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheet by greasing lightly.

2. In medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. Set aside.

3. In large mixing bowl, combine 1/2 c. of softened butter and white sugar. Beat until creamed together. Add pumpkin, egg, and 1 tsp vanilla. Mix until creamy.

4. Slowly mix in dry ingredients until just combined (being careful not to overmix.)

5. Drop cookies onto cookie sheet by tablespoonfuls; flatten slightly with a fork. Bake for 15-20 minutes or until slightly browned. Cool slightly and serve.

Author: Catherine Herzog

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