I love everything pumpkin so when my son’s kindergarten teacher asked for volunteers to make goodies for pumpkin taste testing, I instantly agreed. I was assigned to make roasted pumpkin seeds and pumpkin cookies.
This recipe results in an almost bread-like cookie – very light and a bit fluffy. Definitely delicious. I hope you like them.
1 cup butter, softened
1 cup sugar
3 or 4 Tablespoons maple syrup
1/2 can canned pumpkin (about 1 1/2 cups)
1 teaspoon each – cinnamon, nutmeg, pumpkin pie seasoning
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Directions: Cream butter and sugar together in a large mixing bowl. Add maple syrup and eggs. Beat. Add canned pumpkin and spices. Mix together well – batter will be slightly lumpy. Add flour (1 cup at a time), baking powder, baking soda, and salt. Mix well. Spoon equal amounts onto a cookie sheet. Cook at 350 degrees for 10 minutes. Cool on a wire rack. Enjoy!
** (This batch made about 4 dozen – 8 to 12 per cookie pan.)