My wonderful cousin Amie sent me this recipe at the perfect – and my favorite – time of the year, Autumn. A gentle chill in the air and the smell of pumpkin cookies coming from the kitchen. I will warn you, no matter how many you make there will not be enough! So eat them while they are warm, and while you can. The picture also comes from Amie’s latest batch of these delicious cookies.
What you will need:
6 tbsp of pureed Pumpkin pie filling
1/2 cup Unsalted butter, melted
1/2 cup of granulated sugar
1/4 cup of dark brown sugar – if you don’t have dark just use what you have –
1 tsp vanilla extract Mix all of that together
1.5 C of flour
1 tsp pumpkin pie spice. If you like a little more kick you can add another 1/2 tsp
1/4 TSP each of; baking powder, baking soda and salt
1 package of Skor bits *Optional*
1 package of chocolate chips
1 cup of crushed walnuts * Optional*
PREHEAT OVEN to 350
Combine the puree, sugars, butter, and vanilla together then set aside.
In a separate bowl add the Flour, spice, baking powder, baking soda and salt.
Mix the wet and dry ingredients together, be careful not to overmix the batter.
The dough will be very soft, this is normal so don’t worry! Now is the time to add the extras in. Skor, chocolate chips, and walnuts. Any combination of them or on their own if you’d like. Careful to only mix them in enough to combine the extras in, no more.
Chill the batter for about 30 minutes then an ice cream scoop is recommended for nice consistent cookies, but a spoon would work as well. Place them on a parchment lined cookie tray making sure to leave room between each cookie.
Bake them for 12 minutes at 350