Pumpkin Cookies

At this time of year, as we revel in the Golden Encore, the world around us echoes the colours of autumn gourds and squash—think deep-hued orange pumpkins, tawny butternut gourds and bright yellow spaghetti squash. 

These delicious seasonal vegetables frequently star at our dinner table, but they are also wonderfully suited to baking. This recipe for Pumpkin Cookies is one of my childhood favourites, copied from the well-worn card in my mom's recipe box. I love them as they are, fresh from the oven and still a little warm, but you can also turn them into Pumpkin Whoopie Pies by sandwiching them with a tangy-sweet cream cheese filling.

Using canned pumpkin puree (NOT pumkin pie filling!), these are quick and easy to whip together. You can make them at any time of year, but with Halloween around the corner, is there a better time than now?

Pumpkin Cookies  

These cookies have a fine crumb and moist, cake-like texture.

Makes about 30 cookies

2 3/4 cups unbleached all purpose flour 

1 tablespoon baking powder 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

1/4 teaspoon ground ginger 

1/4 teaspoon allspice 

1/2 teaspoon salt 

1/2 cup butter, softened 

1 1/2 cups brown sugar 

2 eggs 

1 3/4 cups pure pumpkin puree

1 tsp vanilla extract 

1 cup pecans, walnuts, raisins, or chocolate chips (optional)

Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, baking powder, spices and salt. In the bowl of a stand mixer with the paddle attachment (or in a large bowl using handheld electric beater) cream together the butter and brown sugar until fluffy and pale in colour, about 3-5 minutes. Beat in the eggs, one at a time, then the pumpkin puree and vanilla extract.

Reference: http://ping.fm/3FUz5