Happy Wednesday! I am on my way back to North Cackalacky from WA. Today, Erin from the Speckled Palate is sharing her Pumpkin Drop Cookies recipe. Enjoy! Make sure you stop by her blog, Facebook, Pinterest, or Twitter page and say hi!
Pumpkin Drop Cookies
The recipe being shared today was recommended by my mother when she came to visit our home before Thanksgiving. She had tried these delectable cookies at school the week before and was raving about them.
So we experimented one Sunday afternoon, tinkered a little bit with the recipe to remove ingredients that didn’t sit well with me (NUTMEG) and made it a little healthier.
And the end result?
A smashing hit.
Today’s participant in the cookie carnival: Renee shared a classic chocolate chip cookie recipe! Are you thinking of participating in the Cookie Week? If so, post your favorite recipe(s) and send them my way so I can share them with everyone!
These cookies are simple to make, but pack quite the punch when served to a group. Winston and I made these for his family for Thanksgiving, and they were the resounding favorite from that evening.
You start out with your dry ingredients – flour, baking powder, baking soda, baking powder, salt, cinnamon and ginger – and whisk them together in a medium-sized bowl. You’ll then set this aside.
Then in larger bowl, cream the butter, applesauce and sugar together until pale and fluffy. Then mix in the eggs. And add the pumpkin, evaporated milk and vanilla. Mix these wet ingredients until they are well incorporated.
Then slowly add the flour mixture into the wet ingredients and mix until everything is combined.
To get them onto the baking sheet, use a tablespoon. Scoop dollops of the batter onto the greased baking sheet and then smooth them out with a knife on the top to make the cookies into a circular shape. They don’t have to be perfect… and they probably won’t be… but this move will at least make them a little uniform.
Bake the cookies for 12 minutes at 375 degrees, and once they are browned and pillowy in the middle, pull out of the oven and let cool.
Once cooled, ice the cookies with the delicious browned butter icing (see Martha’s recipe for this), and enjoy!
| Pumpkin Drop Cookies |
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground ginger
- 1 stick unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 2 1/4 cups packed light-brown sugar
- 2 large eggs
- 1 1/2 cups canned pumpkin
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees.
- Combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon and ginger – in a medium-sized bowl and set aside.
- Put butter, applesauce and sugar into a larger bowl and cream together until pale and fluffy.
- Mix in eggs.
- Add pumpkin, evaporated milk and vanilla and blend until well mixed.
- Then add flour mixture and blend until combined.
- Using a tablespoon, scoop the batter onto a greased baking sheet, smoothing the top out with a knife to make the cookies into a circular shape.
- Bake for 12 minutes, and then let cool.
- Once cooled, ice the cookies, then enjoy!
Will you be making any pumpkin recipes this Christmas?
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