Cookbook

Pumpkin Drop Cookies :rectnt

Pumpkin Drop Cookies

I adapted this pumpkin cookie recipe to my tastes, attempting to clone a delicious (and expensive!) seasonal cookie from a Debbie Field's cookie kiosk at the mall. The cookies are large, moist, cakey. Be generous with your favorite add-ins, I've listed mine below! (They're also fun with a few pieces of candy corn pressed into the dough before baking). They remain quite rounded when baked; if you want a flatter cookie, flatten the mounds of dough slightly before baking. After removing from the oven, dress the cookies up a bit with a drizzle of confectioner's sugar icing flavored with vanilla, lemon or cinnamon. Have to say though, they disappeared quickly at my house before they'd had a chance to get "dressed-up"!

Yield: 2 1/2 to 3 dozen large cookies

Ingredients:

1 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup golden raisins or dried cranberries
1 cup coarsely broken walnuts
1 cup white chocolate chips (my favorites, see alternatives below)*

Instructions:

Preheat the oven to 350ºF.
Lightly spray a large cookie sheet with no-stick cooking spray; set aside.
Using an electric mixer, cream together the margarine, sugar, and brown sugar.
Beat in the pumpkin, egg, and vanilla until well blended.
In a separate bowl, stir together the flour, baking powder and soda, salt, cinnamon, nutmeg, and allspice.
With the mixer on low speed, mix the dry ingredients into the creamed mixture until well blended.
By hand, stir in the raisins, walnuts, and chocolate chips.
Using a small ice-cream scoop (4-ounce) or two Tablespoons, drop the dough by 1/4-cupfuls onto the prepared cookie sheets, leaving a little room for the cookies to spread slightly while baking, although they will not spread a lot.
Bake, one sheet at a time, in the center of the preheated oven for about 15 minutes, or until the cookies are set. (Do not overbake).
Cool the cookies for several minutes on the cookie sheet, then remove to a wire rack to cool completely.


* May substitute regular raisins or cut gumdrops, chocolate or butterscotch chips and chopped pecans; three cups total add-ins is about right.

Source: Adapted by LuAnn from Great American Cookies by Lorraine Bodger, 1985.

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