Once again I am making a kid friendly food that uses squash. It is not a trend. I like healthy food as much as the next person, but it is not a calling. Next I am going to make chocolate cupcakes and unless you consider cocoa beans a vegetable, they will be decadent and not at all healthy!
Soft Pumpkin Cookies
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup butter (1 stick) softened
1 15 oz. can pumpkin
1 teaspoon vanilla
Preheat oven to 350. Get out cookie sheets and line with parchment or use Silpats.
In a large bowl, place the flour and the next six ingredients. Stir them around with a fork to mix well.
I used a micro plane to grind the nutmeg, so the amount I used is approximate.
Put the softened butter in a stand mixer. I use a KitchenAid. My butter was not soft enough, so I put it in the microwave for 5 seconds. Using the paddle, whip it until the butter is all spread out. Then add the 2 sugars. Stir until well blended.
Add the egg and the vanilla and keep mixing. Add the pumpkin puree.
When everything is incorporated, add the flour mixture one cup at a time. Be sure to start slowly with each addition or you will be wearing the flour.
I have three sizes of scoops. The large one is for filling cupcakes. The small one is for little cookies. I used the medium one for these cookies. I thought the little one would make the cookie less soft...more cooked surface and less interior area. I wanted soft, cake-like cookies.
These get over soft when not eaten the first day. I just put them back on a cookie sheet for 5 minutes at 350. I put about 2 dozen on each cookie sheet because they didn't spread out at all. They were still soft and delicious.