Pumpkin Cookie Recipe
My son loves this Pumpkin Cookie recipe. This recipe is especially suitable for kids. Pumpkin Cookie is a very popular flat cake in North America. It is generally eaten during breakfast. Cook, share and enjoy this Pumpkin Cookie recipe.
Ingredients
1/2 cup butter, softened
1 cups dark brown sugar
2 eggs, beaten
2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
Directions
Directions for pumpkin cookie recipe -
1.Preheat oven to 400°F.
2.In a teacup, stir the raisins .Soak for 15 minutes.
3.Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
4.In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
5.Stir in raisins, the liquid they steeped in, and chopped nuts.
6.Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
7.Remove pumpkin cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
1.Preheat oven to 400°F.
2.In a teacup, stir the raisins .Soak for 15 minutes.
3.Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.
4.In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
5.Stir in raisins, the liquid they steeped in, and chopped nuts.
6.Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.
7.Remove pumpkin cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar where they won't last long!
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