Thursday, November 14, 2013

Spiced Pumpkin Cookies

I made four dozen Spiced Pumpkin Cookies, and in just three days these cookies were no more! So how did the recipe come about? Exploring the season by pumpkin-inspired egg nog, doughnuts, and brownies, I decided to also wander into my (now) local cookie bakery for even more inspiration. Several pumpkin cookies sat freshly cooling, which was a fair incentive to give them a go. Curious, I wandered into two more bakeries, seeking their pumpkin treats. In comparing each, I decided that I wanted to make a cookie that was spicy and pumpkin-y, but still offering my preferred bite: a crunchy edge with a soft middle. The resulting cookie creation was, as my friend said, "what I imagine Fall to taste like." I couldn't agree more! Enjoy!!

Servings: 4 Dozen
Prep Time: ~20 min

1 Cup Butter, Unsalted, softened
3/4 Cup Brown Sugar, packed
2/3 Cup Sugar, Granulated
1 Egg
1 Tsp Almond or Vanilla Extract
2/3 Cup Pumpkin Puree
2 Tsp Cinnamon, Ground
1 Tsp Allspice 
1 Tsp Nutmeg, Ground
3/4 Tsp Ginger, Ground
1/2 Tsp Cloves, Ground
1/2 Tsp Salt
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1 3/4 Cups All-Purpose Flour
1 Cup Chocolate Chips
1/2 Cup Nuts, Crushed
--> pick your favorite nuts
[crushed walnuts, pecans or slivered almonds]

Preheat oven to 350 degrees.

Cream the butter and sugars together. Mix in the egg, almond extract, pumpkin, and spices. Stir in the salt, baking soda, baking powder and flour. Fold the chocolate chips and nuts into to the batter. Place by small spoonfuls onto an non-greased cookie sheet, with 1" between each cookie (~12 cookies per sheet).  Bake at 350 degrees for 14-15 minutes until the edges are lightly browned. Set aside to cool for 10 minutes before serving.

Nutrition Info (1 Cookie):
Calories 101, Total Fat: 5.8g, Sat. Fat: 3.2g, Cholesterol: 15.4mg, Sodium: 54.7mg, Carb: 11.5g, Fiber: 0.3g, Sugars: 7.4g, Protein: 1.1g

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