This recipe is adapted with only a few modifications from this one at Bakers Royale. All credit should go to her, but my modifications were key enough I thought they should be written down - for my own benefit if no-one else's!
Every year about this time I go on a pumpkin kick. This year I've even taken the wild step of rendering my own puree. My favorite applications are baked goods - primarily cookies and breads. Usually I fill everything full of chocolate chips, but these cookies are an actually welcome exception. The end product are soft, cakey, and taste
Makes about 30 one and a quarter inch cookies. | Preparation: Heat oven to 350 degrees and line cookie sheet with parchment paper, or lightly coat with cooking spray.
½ cup of butter, melted (not hot)
1 large egg
1 1/4 cup of granulated sugar
½ cup of dark brown sugar, packed
1 tablespoon plus 1 teaspoon of unsulphured molasses
¾ cup pumpkin puree
2 teaspoon of cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon allspice (optional)
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of flour
Combine the melted butter, egg and sugar in a large bowl. Mix with hand-mixer for about 1 minute. Add in pumpkin puree, molasses, and spices; mix for another 1 to combine. Add in baking soda and salt and mix to combine.
Using a sturdy spatula or wooden spoon, add in flour into wet mixture. Using a small ice cream scoop, drop dough onto parchment lined (or lightly greased) cookie sheet and bake at 350 degrees F for about 10 minutes or until bottoms of cookies are a slightly darker than the top.
If, by any crazy chance, you are the sort of person who makes her own puree from fresh pumpkins, you probably already know that it tends to be wetter than canned. (Especially if you have foolishly added even more water to help it go through the blender!) Be prepared to add anywhere from 1/4 to 3/4 C extra flour to make the dough stiff enough to hold its shape.