Cuisinette
Member
I love pumpkin and try to bake as much as I can with it. These cookies are not crunchy, they are soft and very fragrant. I hope you like it too.
16 Ounces Pumpkin
4 1/2 Cups Flour
8 Ounces Butter
4 Tsp Baking Powder
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves
2 Tsp Ground Cinnamon
1 Tsp Vanilla Extract
1/2 Tsp Baking Soda
4 Eggs
1 Tsp Maple Extract
1 Cup Pecan Halves
1 1/2 Cups Sugar
1 Cup Light Brown Sugar
Heat oven to 350 degree F.
I made 83 cookies out of this batch.
1. Mix butter and sugar.
2. Add egg one at a time. Occasionally scrape the bowl.
3. Add vanilla and Maple extract and mix on high until mixture is very fluffy.
4. Add pumpkin puree. Butter will curd a little but it will be OK.
5. Add flour mixed with baking powder, soda, cinnamon, clove and ginger. Do not over mix the batter... just enough to blend in the flour.
6. Place spoonful of batter on an ungreased baking sheets. I bake on silicone mats. Press the center of each cookie mound with a pecan. Bake for about 20 minutes or until golden brown.
7. Transfer the cookies to wire rack and cool.
8. Store the cookies in a tightly covered container.
16 Ounces Pumpkin
4 1/2 Cups Flour
8 Ounces Butter
4 Tsp Baking Powder
1/2 Tsp Ground Ginger
1/4 Tsp Ground Cloves
2 Tsp Ground Cinnamon
1 Tsp Vanilla Extract
1/2 Tsp Baking Soda
4 Eggs
1 Tsp Maple Extract
1 Cup Pecan Halves
1 1/2 Cups Sugar
1 Cup Light Brown Sugar
Heat oven to 350 degree F.
I made 83 cookies out of this batch.
1. Mix butter and sugar.
2. Add egg one at a time. Occasionally scrape the bowl.
3. Add vanilla and Maple extract and mix on high until mixture is very fluffy.
4. Add pumpkin puree. Butter will curd a little but it will be OK.
5. Add flour mixed with baking powder, soda, cinnamon, clove and ginger. Do not over mix the batter... just enough to blend in the flour.
6. Place spoonful of batter on an ungreased baking sheets. I bake on silicone mats. Press the center of each cookie mound with a pecan. Bake for about 20 minutes or until golden brown.
7. Transfer the cookies to wire rack and cool.
8. Store the cookies in a tightly covered container.
