Last weekend on Edisto Island, my friend Rochelle, graced our group with some delicious baked goods. There was cookie cake for the newly engaged couple, brownies in the shape of the University of Georgia G, and delicious pumpkin cookies.
These cookies were gone before I knew it and therefore I was only able to enjoy two of the delicious pumpkin cookies the entire weekend. They were soft and chewy, just the way I like cookies. In addition, the extra dash of cinnamon on top of the iced ones gave them a hit of spice.
These were inspired by a Fall email Rochelle received from All Recipes. Below is the recipe with Rochelle’s adaptions in parentheses for your reference.
Chewy Pumpkin Spice Cookies
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Note: These cookies are best when enjoyed a day later.
1/2 cup shortening
1 1/4 cups packed brown sugar (If you use Splenda Brown Sugar be sure to check equivalents.)
2 eggs or egg whites (Rochelle used 6 teaspoons of Egg Beaters whites only)
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour (Rochelle used half wheat flour)
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Raisins, nuts, or miniature chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
Cream shortening and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
Sift dry ingredients, then blend into the "wet" ingredients. Add raisins or nuts if desired. Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool.
Best eaten if you let them "ripen" for a day. Store in a sealed container
My mom and I just made these cookies to enjoy all weekend long and added miniature chocolate chips! What better way to welcome Fall?
Question: What is your favorite Fall inspired baked good?