When these Soft Old-Fashioned Pumpkin Cookies emerged from the oven early this morning, my loving husband took one look at them and shook his head in pity.
"Honey," he said, "you should really leave the baking to me. What went wrong here?"
Just returning back from a coffee run, he placed our cups atop the counter, grabbed a cookie and (with an expression akin to Anthony Bourdain before begrudgingly sipping on Palm Wine in Ghana...) cautiously took a bite.
The whole thing reeked of attitude! This was a delicate, beautiful cookie! Not fermented palm sap from a far away tree! But instead of saying a word...I simply looked away. I knew that cookie would speak for itself!
And speak it did!
One cookie turned to two...two to three... and there surely would have been a fourth if I hadn't stiff armed the man from the cooling rack - reminding him the cookies (he initially criticised) were for our darling daughter's adorable preschool snack day!
Still chewing...he slowly but graciously... backed away.
Moral of the story...do not let the "cakiness" of this cookie persuade you from giving them a try!
Resembling Elaine's Muffin Tops (perhaps more than a cookie)... these delectable treats are amazingly simple, perfectly moist and melt in your mouth delicious!
*Below you'll see for the kiddo's... I topped the Pumpkin Cookies with a simple drizzle of homemade cream cheese frosting.
Old-Fashioned Soft Pumpkin Cookies
Recipe courtesy, Libby's Pumpkin, verybestbaking.com
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Grease baking sheets. (I used parchment paper)
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer 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 (mine took 12) or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.