Pumpkin Cookies

Welcome to The Daily Dish 2nd Annual Holiday Bake-Off!

The second winner in this year’s Bake-Off is my dear friend Hayden T. Her prize-winning recipe comes from The Joy of Cooking, but Hayden tweaked it just a smidgen to make the cookies even more cake like & delicious. The result? Light, ethereal cookies with a distinctive pumpkin flavor, a hint of spice and just the right subtle sweetness. In sum? Perfection. Hayden recommends eating these warm from the oven with some whipped cream. But be careful. Once you start, it’s hard to hold back and you may wind up having to make a second batch. Either way, don’t worry. These babies are so low in sodium, feel free to indulge!

Yields about 4 dozen cookies.

SODIUM CONTENT: 3 mg per cookie

INGREDIENTS:

1 c. unsalted butter
1 c. sugar
1 c. pumpkin puree
1 egg
1 t. pure vanilla extract
2 c. sifted all purpose flour
2 t. Featherweight sodium free baking powder
1 t. Ener-G sodium free baking soda
1 t. ground cinnamon
1/2 t. ground allspice

DIRECTIONS:

Preheat the oven to 375 degrees. Get out a couple baking sheets, grease lightly and set aside.

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla, and mix well.

In another bowl, sift together the flour, baking powder, baking soda and spices. Add the dry mixture gradually to the wet, beating well until completely incorporated.

Drop cookies onto greased cookie sheet, place sheet on middle rack in oven and bake about 15 minutes. Remove from oven and transfer cookies to a wire rack to cool. Store in an airtight container.

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This entry was posted in Christmas, Christmas cookies, Contests, Cookies, gift giving, Holiday Bake-Off Winning Recipe, Holiday baking. Bookmark the permalink.

6 Responses to Pumpkin Cookies

  1. Jansen Savic says:

    Loved the cookies – Ate about 15 – John can attest. I will try to make them this weekend and let you know how it goes :)

  2. Christy says:

    Hey Jansen! So glad you liked them. A word before you start baking. B/c of my dietary restriction, I use sodium free baking powder and soda – things you likely don’t have in your cupboard. The baking powder measurement will be the same – 2 teaspoons of “regular” double acting baking powder (whatever you have) — BUT! The baking soda needs to be halved. So for this recipe use just 1/2 teaspoon Arm & Hammer or other standard baking soda.

    If you do get round to making them, let me know!

  3. Hayden Tompkins says:

    Seriously, these cookies are so good, my friend compares them to muffin tops except not as heavy. I am SO GLAD you liked them!! Mad props to The Joy of Cooking.

  4. Christy says:

    Seriously! Hayden, can’t thank you enough for passing this one along. Your PRIZE will be forthcoming – WOOT! XOXO

  5. Jansen says:

    Hi Christy – I made these cookies twice around Holidays but never came back to leave a comment. They very delicious both times, and my wife and family loved them. I did have a small challenge in determining the size and baking duration. The first time, they came out twice as large as the one you’ve made and they were a bit too fragile. The second time, i made them smaler, but more than 10 min in the oven would be too much – batches that i left longer than 10 min were too dry and crunchy. In both cases I followed the recipe (with the modifications you mentioned in your comment). Overall, i impressed everyone that tried them – so thank you for sharing. My best to you, John and your family. Cheers.

  6. Christy says:

    Hi Jansen! So lovely to hear from you. I am so glad you made the cookies to good results. And thank YOU for sharing – your feedback is invaluable! When I made them I used a very small ice cream scoop — between a teaspoon and tablespoon in size. The baking time was perfect for that size, but so good to know what change in size can do to the consistency – and how important it is to watch them closely while baking. A great hint for future batches!! Hope all is very well with you — best wishes to you & your family!

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