Luckily, I find myself enjoying a bit of a respite this week. I've been meaning to create a few new fall cookie recipes, so, today, I actually sat down and devoted some time to working on them.
Below, is just one of those recipes- it's my take on a pumpkin spice cookie. The scrumptious pumpkin flavor and the fluffy, soft texture of this cookie is perfectly accented by the occasional crunch of a pecan and gentle but robust balance of spices. The cranberries, though tart, really pop with the crunchy, sugary topping. It's a simple recipe but these cookies are addictive. After just one bite, you'll find it hard to stop!
3/4 cup + 2 Tbsp packed Brown Sugar
1 cup Pumpkin purée
1/3 cup Vegetable oil
1 tsp Vanilla
1/8 tsp Salt
2 cup Flour
1 tsp Baking soda
1 tsp Baking powder
3 1/4 tsp ground Cinnamon
1/8 tsp ground Cloves
1/4 tsp ground Nutmeg
1/4 tsp ground Ginger
1/2 cup ground Nuts
3/4 cup dried Cranberries
Granulated sugar
Beat the brown sugar, pumpkin, oil, vanilla and salt together in a bowl.
Sift together the dry ingredients in a small bowl. Slowly add the dry ingredients to the pumpkin mixture. Beat until smooth. Fold in the nuts and cranberries.
Drop spoonfuls of the cookie dough into a bowl of sugar. Coat completely. Form into a ball. Place on a greased cookie sheet.
Bake at 350 degrees for 12-14 minutes. This recipe makes about 2 dozen.
Beat the brown sugar, pumpkin, oil, vanilla and salt together in a bowl.
Sift together the dry ingredients in a small bowl. Slowly add the dry ingredients to the pumpkin mixture. Beat until smooth. Fold in the nuts and cranberries.
Drop spoonfuls of the cookie dough into a bowl of sugar. Coat completely. Form into a ball. Place on a greased cookie sheet.
Bake at 350 degrees for 12-14 minutes. This recipe makes about 2 dozen.
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