Pillowy Pumpkin Cookies

Happy Thanksgiving, everyone! I’ll be posting the Jensen family recipes in the next few days. (Sorry they’re not early, but, unlike the food network, I actually have my Turkey on Turkey day.) In the meantime, I’ll share a recipe I made earlier this week with some of the pumpkin puree: the softest pumpkin cookies ever!

Seriously, these cookies are like pillows

For this, we’ll use up the first 1.5 C of pumpkin. And this recipe is amazingly quick to pull off, so you can easily cook the pumpkins and these cookies in an afternoon.

Directions: Preheat the oven to 350°F and line your cookie sheets with parchment. Mix all of the dry ingredients (flour, cinnamon, baking powder, soda, salt, ginger, and nutmeg) in a small bowl with a fork. {Note: I used freshly grated nutmeg with a microplane that Kimbo got for Joe and I when we moved to El Cerrito. It probably ended up being more like 1/3 t nutmeg, but that’s fine.}

I know it’s a lot of cinnamon, but it’s also a lot of pumpkin!

Then whisk together the sugars and canola oil. You can use any vegetable oil in place of the canola.

Kind of looks gross at this point…

Now add the pumpkin puree, canned or fresh, and whisk to combine.

So orange!!!

Then add the egg and vanilla extract. Again, whisk until combined.

It will still be pretty liquidy at this point.

Finally, start adding the flour mixture a little at a time, whisking together to make a nice (very soft) dough.

It sort of looks like cooked pumpkin pie filling at this point.

Use a spoon to scoop out about 2-3 teaspoons of dough. Place them 1″ apart on the parchment lined cookie sheets.

I used a 2t measure to scoop out the dough.

Bake the cookies for 10-12 minutes, checking them periodically. You don’t want the bottom to really brown, otherwise the browned bits overpower the pumpkin and spice flavor. After baking, transfer the cookies to a wire rack to cool.

While writing this post, I got really hungry…so I just had another 😛

These cookies are INCREDIBLY soft, which is just what I wanted. They are also quite addictive, so put them in a cookie jar after they have cooled to avoid eating them all.

Sometime in the next few days, I’ll follow up with pumpkin pie, along with other Jensen Thanksgiving recipes!



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