The simple pumpkin cookies are flavored just right. The fluffy, cake-like consistency is also a hit with everyone.
Total Time Prep: 30 min. Bake: 10 min./batch + cooling
– 1 cup butter, softened – 2/3 cup packed brown sugar – 1/3 cup sugar – 1 large egg – 1 teaspoon vanilla extract
– 1 cup canned pumpkin – 2 cups all-purpose flour – 1-1/2 teaspoons ground cinnamon – 1 teaspoon baking soda – 1/2 teaspoon salt – 1/4 teaspoon baking powder – 1 cup chopped walnut
– 1/4 cup butter, softened – 4 ounces cream cheese, softened – 2 cups confectioners' sugar – 1-1/2 teaspoons vanilla extract
Whip the sugars and butter in a big bowl until they are light and fluffy. Using an electric mixer, incorporate the egg and vanilla. Coat the pumpkin thoroughly. Gradually add the flour mixture to the creamed mixture and stir thoroughly. Add the cinnamon, baking soda, salt, and baking powder. Combine with walnuts.
Place on buttered baking pans 2 inches apart and drop by rounded tablespoonfuls. To get slightly browned edges, bake at 350° for 8 to 10 minutes. After that, set aside on wire racks to cool entirely.
Place on buttered baking pans 2 inches apart and drop by rounded tablespoonfuls. To get slightly browned edges, bake at 350° for 8 to 10 minutes. After that, set aside on wire racks to cool entirely.
You can count on 126 calories, 4 grams of saturated fat, 19 milligrams of cholesterol, 102 milligrams of sodium, 14 grams of carbohydrates (10 grams of sugars, 1 gram of fiber), and 1 gram of protein in just one cookie.