Tuesday, November 22, 2011

Fall Baking: Pumpkin Cookies!


Pumpkin Cookies!
(Recipe adapted from my mother)

1 cup butter

2 teaspoons baking soda

½ cup honey

1 teaspoon baking powder

2 eggs

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon nutmeg

1 15 oz. can pumpkin (or 2 cups cooked)

½ teaspoon cloves

4 to 5 cups whole wheat flour

2 cups butterscotch chips

¾ teaspoon salt

Cream together butter and honey. Add eggs, pumpkin and vanilla; mix well. Mix dry ingredients together, then add to egg mixture and mix well. Stir in butterscotch chips.

Drop onto ungreased cookie sheet. Flatten slightly. Bake at 3500 F for about 10 minutes (until cookies are slightly set and beginning to brown). Let set on cookie sheet for 2 minutes, then remove to cooling rack and allow to cool.

Notes: I start with the smaller amount of flour and add more if needed. Sometimes I’ve even baked a pan and then added more flour if they seem too doughy.

Original recipe had chocolate chips and chopped nuts as an option.

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