Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Perfect Pumpkin Cookies

Veggies:

Yields: 3 dozen cookies



Adapted from the Boston Globe recipe.

Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 package (6 ounces) semisweet chocolate chips (preferably mini)
1 cup cinnamon chips (preferably mini)

Directions:

Set the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.

Mix in the dry ingredients.

Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate and cinnamon chips.

Using a cookie scoop drop the dough 1 inch apart on the baking sheet.

Bake the cookies one sheet at a time for 13 to 15 minutes or until lightly browned.  Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

 

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