Pumpkin Drop Cookies
I think this is a Betty Crocker recipe, except I substitute part whole wheat flour, sucanut and homegrown pumpkin. These are very moist and soft.
Recipe:
1/2 C butter, softened
3/4 C sugar
3/4 C brown sugar or sucanut
2 eggs
15 ounces pumpkin
2 1/2 C AP flour (I use half soft whole wheat)
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 C raisins or chocolate chips
Mix butter and sugars until creamy, beat in eggs and pumpkin. Stir in remaining ingredients except raisins. Fold in raisins or chocolate chips. Bake 375°F for approximately 10 minutes on parchment-lined or greased cookie sheet.
Recipe:
1/2 C butter, softened
3/4 C sugar
3/4 C brown sugar or sucanut
2 eggs
15 ounces pumpkin
2 1/2 C AP flour (I use half soft whole wheat)
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 C raisins or chocolate chips
Mix butter and sugars until creamy, beat in eggs and pumpkin. Stir in remaining ingredients except raisins. Fold in raisins or chocolate chips. Bake 375°F for approximately 10 minutes on parchment-lined or greased cookie sheet.
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