Pumpkin cookies (more like cake)
1 Oct
I’ve fled the abundant land of zucchini and found myself smack in the middle of pumpkin land. I was never a huge fan of pumpkins but lately, I find them alluring. My goal is to be more intentional about using produce that are in season. What’s autumn without this orangey goodness?
A funny story about these cookies: I distinctly recall taking the baking soda out and setting it on my counter as I was adding the ingredients. But then, it went back to its resting place without ever making it out of the bottle.
So the end result ended up being a weird-shaped cross between cookie and cake. I’m not about to go making up words like stoup: thicker than soup but not quite a stew, so I’ll just call these cakey cookies. 
Recipe: Pumpkin cookies
From Libby’s
Makes 2 dozen cookies (plus 6)
Ingredients:
2 1/2 cups of all-purpose flour
1 1/2 cups of granulated sugar
1/2 cup of butter (1 stick), softened
1 cup of LIBBY’S® 100% Pure Pumpkin (half of one can)
1 large egg
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
1 teaspoon of vanilla extract
Procedure:
1. Heat oven to 350° F. Grease baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
3. 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.
4. Drop by rounded tablespoon onto prepared baking sheets.
5. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
