Pumpkin Cookies
It’s that time of year and I love these little pumpkin yums.
These fall wonders are light, delicious and a great change up from your normal chocolate chip or peanut butter cookie.
Enjoy and happy fall my friends.
PUMPKIN COOKIES WITH CREAM CHEESE
FROSTING
COOKIES:
3/4 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/4 tea nutmeg
1 tsp vanilla
1/2 tsp. salt
FROSTING:
1 tea vanilla
3-4 cups powdered sugar
1/4 cup butter
1/4 cup cream cheese
1-2 tbls cream (or milk)
3 tablespoons of grated orange rind
Cream shortening, sugar, and pumpkin. Add egg and vanilla mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 350 degrees for 12-15 minutes.
Beat frosting ingredients until smooth. Frost cookies after they have cooled.
Makes 48 cookies.
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It is a cold snowy Sunday here in Colorado.
A perfect day for comfort food.
Our daughter Mackenzie made the most amazing Roasted Cauliflower and Potato Soup (no dairy too) and Peanut Butter Cookies. The soup recipe will be coming soon.
I HAVE to say both were amazing.
I really loved these cookies. You will too. The recipe is just fantastic and simply straight forward.
A couple of important tips to making the perfect peanut butter cookies.
1. Make sure you whip (or cream) the butter and sugar for 4-5 minutes. No one likes a grainy cookie.
2. After making the dough put in referagtor for about 30 minutes. (They suggest 3 hours but good grief who can wait that long!) Let the butter get a bit more firm. It always makes a better cookie.
3. When cooking keep your temperature lower and cook longer. Makes for a more chewy inside and crunchy outside.
4. It is okay if cookies look a bit under done. They will continue to cook after you take them out of the oven.
3. Make only one recipe. Why? Because you will eat them all.
Pour yourself a glass of milk and enjoy!
Peanut Butter Cookies Recipe
INGREDIENTS
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 1 tablespoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
METHOD
1 Beat the butter until creamy, 2-3 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For chewier cookies, bake at 300°F for 15 minutes.
Yield: Makes about 2 dozen cookies.
Recipe from www.simplyrecipes.com
