These are fat, plump, soft - and a big handful of spicy delicious cookie. I like to throw in soft raisins or currants, but you can skip that if you want. I have made them with chocolate chips, but honestly prefer the raisins - it's really up to you. And so easy to make!
Preheat oven to 350F.
Line two cookie sheets with parchment or foil and set aside.
2 1/2 cups all purpose flour (I use King Arthur)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup white sugar
1/2 cup brown sugar
1 cup canned One Pie pumpkin puree, NOT sweetened.
1 extra large egg
1 teaspoon vanilla
1/2 cup soft raisins (or you can try chocolate chips)
Measure out the flour and set aside.
Cream the butter and the sugars well, then add the egg, raisins, spices, baking soda, baking powder, pumpkin, vanilla and mix thoroughly.
Add the flour slowly and mix just until blended. Over mixing makes a tough cookie.
Use a regular sized ice cream scoop to scoop out cookies - I do 6 to a sheet, leaving 3 inches between cookies.
Bake one sheet at a time in the upper third of your oven for 25-30 minutes, or until the tops of the cookies are softly firm when you gently press them. I made some smaller cookies- the scoop doesn't have a number, but when I measured it was either 2 inches or 1 3/4ths inches - it's hard to measure a round scoop! Anyway, they only took 16 minutes.
Remove cookie sheet to cool a few minutes, then use a spatula to remove cookies to a cooling rack. Repeat with the second sheet. This usually makes 13 or 14 big cookies for me.
Another sign of Autumn? Finding a huge thicket of wild grapes bordering the local dump area! Sweet, juicy, delicious - and destined for a soft jelly to serve with roasted chicken. What a treat!
Want more pumpkin recipes?
Pumpkin muffins with crystalized ginger
Pumpkin bars with cream cheese frosting