All Things Woompty

Holidailies Recipe Swap: My Mom's Awesome Pumpkin Cookies

The injured wrist has greatly impeded my Christmas efforts this year. The only decorations that made it up are the tree, the fake mistletoe and the ceramic Christmas boot painted by my mother-in-law which is filled to overflowing with fake poinsettias. On top of that, there has been no baking done this year, much to the dismay (and relief, at least for the dieters) of my coworkers who usually reap the benefits of my holiday baking frenzies.

Every year I try to add some new cookies to my repertoire, but there's one cookie I always bake: my mom's pumpkin cookies. They're simple, the recipe makes a bunch of cookies, and man are they tasty. They're so very awesome that I'm sharing the recipe so that I can spread the joy. I'm hoping to make a batch tomorrow night, because it's just not Christmas without at least one batch in my oven.

Important Notes:

• Choice of nuts is up to the baker; I prefer pecans, but they're good with walnuts as well. They should be somewhat finely chopped but not diced.
• If you want to cut calories, you can substitute 3/4 cup of Splenda Blend for Baking in place of the sugar. They turn out exactly the same.
• I've made these with just chocolate chips and with just nuts; either way is still awesome.
• These are a somewhat moist, sort of cake-like cookie. They don't spread much and don't brown much, so be careful of overbaking.

Ingredients:
1/2 c. unsalted butter
1 1/2 c. granulated sugar
1 egg
1 c. pumpkin (I use canned; be sure to get the plain pumpkin, NOT pie-flavored pumpkin)
1 t. vanilla (spring for the real stuff; it makes a difference)
2 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1 t. cinnamon
1/2 c. chopped nuts
1 c. semi-sweet chocolate pieces

Recipe:

1. Preheat oven to 350 degrees.
   
2. Using hand or stand mixer, cream butter & sugar together until light and fluffy.
3. Add egg, pumpkin and vanilla to butter mixture; beat well.
4. In separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
5. Add dry ingredients to the creamed mixture and mix well.
6. Add nuts and chocolate pieces, stir in with wooden spoon and mix well.
7. Drop by teaspoon onto well-greased cookie sheets (I use Pam).
8. Bake for 15 minutes; cool on racks.

Cookies can be stored for at least a week in an airtight container. The recipe makes 6 dozen if you stick to the teaspoon measurement but I usually end up with 4 dozen slightly larger ones. They're great for sharing but be sure to keep some for yourself!

Labels: holidailies, recipes

posted by Melinda @ 6:31 PM