Thursday, October 29, 2009

Sumptin Pumpkin....

I mentioned this before that The Hubbs loves pumpkin items. I have ventured this season to make two kinds of pumpkin bread, pumpkin pancakes, and now I have made the super yummy Pumpkin Chocolate Chip Cookies as seen (by the way if you have never popped over to see her fabulous blog... go check it out). When I asked The Hubbs what he wanted me to bake- it was no surprise when he said "sumptin pumpkin".
Try these out---

Old-Fashioned Soft Pumpkin Chocolate Chip Cookies

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 cups sugar

1/2 cup butter (1 stick) softened

1 cup 100% pumpkin (you can find cans of this in the pie-filling section of the grocery store)

1 egg

1 tsp vanillaGlaze (see below)

Optional: 1/2 cup chocolate chips or nuts.

Preheat oven to 350. Grease baking sheets.Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

For Glaze:Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 tsp vanilla in small bowl until smooth.

***HINT FROM THE BAKER BROOKE*** These cookies taste soooo much better after being completely cooled off. They "get happy" when they sit overnight and are completely cooled down.

Sidenote: I am pretty excited about moving onto other food sources then pumpkin- you'd think I would have learned how to make a pumpkin pie yet but I haven't.... maybe next week

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