Pumpkin Cookies Article

Topics: Butter, Baking, Cooking weights and measures Pages: 2 (309 words) Published: April 28, 2013
Cake-tastic Cookies

Hey guys, I had a family member do me a favor that is related to her profession and I knew she wouldn’t accept money from me to repay her for her time, so I made her some pumpkin cookies. I had seen this recipe a few times and couldn’t determine weather or not they would be good, so I tried it. They were a cake consistency and nice and fluffy when cooked. I highly recommend this recipe for some time around thanksgiving or Halloween. The recipe follows:

Hard margarine or softened butter ------------------1/2 cups Packed brown sugar-------------------------------------1 ¼ cups Large eggs--------------------------------------------------2 Canned pure pumpkin (no spices)--------------------1 cup

[I used one I cooked down and purred then froze]
Vanilla-------------------------------------------------------1 teaspoon

All-purpose flour------------------------------------------2 cups Baking powder--------------------------------------------4 teaspoons Salt-----------------------------------------------------------1/2 teaspoon Ground cinnamon-----------------------------------------1/2 teaspoon Ground nutmeg--------------------------------------------1/2 teaspoon Ground cloves----------------------------------------------1/4 teaspoon Ground ginger----------------------------------------------1/4 teaspoon

Raisins (or semi-sweet chocolate chips)----------------1 cup Chopped walnuts(or your favorite nut)-----------------1 cup
[I didn’t include the walnuts because she has a 1-year-old son and I didn’t know if he would eat them.

Cream margarine/butter and brown sugar in a large bowl. Add eggs one at a time beating well after each addition. Add pumpkin and vanilla. Beat until smooth.

Combine next seven ingredients in a small bowl. Add to margarine/butter mixture in two additions, mixing well after each addition until no dry flour remains.

Add raisins and nuts. Mix well. Drop using 1 ½ tablespoons for each cookie, about...
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