These are called cookies, but I really think they should be renamed “muffin tops” or “pancakes.” They don’t have the texture of cookies at all! They have a moist, tender crumb with the great, earthy taste of pumpkin and spices. Like a muffin! A great taste, wrong cookie-texture for me. Nonetheless, they were delicious. Definitely easy to throw together. I was taken aback by how liquid-y the batter was compared to normal cookie dough. Think pancake batter, not cookie dough and you won’t be so shocked. I could only fit 3-4 cookies per cookie sheet because the batter spread like pancake batter when put onto the parchment-lined cookie sheets. So, you are warned. I found the original on bakingwithjoy.com while looking for recipes for my pumpkin week. As expected, these taste great; just like all of Stephanie’s other recipes I’ve tried. Be sure to check out her site!
I think I might try this recipe again but just turn it into a muffin/cupcake recipe instead of keeping it as a cookie recipe. If you try it, let me know! Also, Stephanie’s recipe called for icing. I was feeling lazy and didn’t want to ice them. I also didn’t want to add chocolate chips to them. So, be sure to check out the original and try some additions of chocolate chips and/or frosting!
What you need:
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil(or other flavorless oil)
1 teaspoon pure vanilla extract
1 cup pumpkin puree
What to do:
Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl ofyour electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches apart.
Bake for about 15 -18 minutesor until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely.