Pumpkin Cookies
photo by mybenz92
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
36 Cookies
- Serves:
- 36
ingredients
- 1⁄2 cup soft margarine or 1/2 cup butter
- 1 1⁄2 cups brown sugar
- 2 eggs
- 1 3⁄4 cups pumpkin puree
- 1⁄2 teaspoon vanilla
- 2 3⁄4 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup raisins (optional)
- 1⁄2 cup walnuts (optional)
directions
- Whip butter.
- Add sugar, eggs, pumpkin puree, vanilla.
- Add flour, baking powder, ginger, nutmeg, cinnamon, salt.
- Mix together.
- Add raisins or walnuts or dates (whichever you prefer).
- Refrigerate for 30 minutes.
- Drop by tbsp on cookie sheet - I sprayed mine with Pam.
- Cook at 375 for 10 to 12 minutes - makes approximately 3 dozens.
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Reviews
-
Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag.
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These are a wonderful addition to your fall baking. Especially if you love havng your house smell heavenly from the baking of spices - cinnamin, nutmeg, and ginger. I omited the raisins and nuts and added in 1/2 cup of mini choco-chips. Those don't keep, so either store them in your refrigerator or eat em up right away.:-) Made for RecipeTag in KK's forum.
Tweaks
-
Both the flavor and texture of these cookies is marvelous. The recipe sounded great and I wanted to try it but I needed to make it a bit more diabetic friendly. Here's what I did: Replaced 1 cup of the flour with coarse ground whole wheat, used a Smart Balance type margarine, used 1 whole egg and 1/4 cup egg white, 1/4 cup Splenda brown blend and 1/2 a cup of Splenda granular for the sugar. That was it for the diabetic changes. Some of the walnuts I minced so fine that they were nearing ground and some I left in bigger pieces to add some crunch. I need to tell you that they are addicting! You really keep wanting to pick up another and another. Thanks Pink for sharing this great recipe. Made for Photo Tag.