Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

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Wednesday, October 17, 2012

Fall cookies

Pumpkin Cookies



1/2 cup butter (1 stick room temperature)
1 cup brown sugar
1/4 cup Molasses
1 egg
1 cup pumpkin puree
3 tablespoons milk

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon pumpkin pie spice

Preheat the oven to 375 degrees. 

cream the butter and sugar together until light and fluffy.
then add the Molasses and the egg beat until well blended.
Then add the pumpkin stir in the pumpkin. Then add the milk one tablespoon at a time.

In another bowl add flour, baking soda, cinnamon, ginger, cloves and pumpkin pie spice.

Stir flour mixture into the butter mixture. Blend well but do not over mix. I use a small ice cream scoop that is about a tablespoon in size and add the mixture to a cookie stone. You can use a regular cookie sheet just spray it lightly with non stick spray. bake the cookies for 10-12 min. I start with 10 min. Transfer to a cooling rack let cool.

NOTE: I usually use canned pumpkin. When I have the time I buy a small sugar pumpkin from Trader Joe's. I cut the top and bottom off cut it in half and remove seeds and clean the inside out. Cut it in half again and place it on a cookie sheet in a 375 degree oven for 1 hr. Let the pumpkin cool completely then remove the skin. Puree in a food processor. One pumpkin makes about 1-1/2 cups. Depends on the size. I usually will buy two so I can freeze the rest for more cookies or pumpkin pancakes!:)




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