Kim Bakes: Soft Pumpkin Cookies

I had half a can of leftover pumpkin puree after a disastrous pumpkin pasta recipe, so I decided to make these pumpkin cookies.

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Two pumpkin cookies college-style (i.e. on a paper plate).

This recipe has a huge yield—about fifty small to medium cookies. I brought them to a big event, offered the leftovers to my pack of ravenous friends and still had half a dozen left over for work the next morning.

They’re melt-in-your-mouth wonderful when fresh from the oven and taste a lot like gingersnaps–perfect for a quick bite of midday sweetness.

I did make a few strategic changes, detailed in the recipe below. One change, however, was made out of absolute, panicked necessity.

I ran out of eggs.

To be more accurate, our apartment had plenty of eggs, almost a full carton. Unfortunately, they were two months old, cracked like they were about to hatch and bulging with hardened yolk.

The nearest grocery store is half an hour’s walk one way, our on-campus stores often lack basic necessities and the dough was already half-prepared.

There was only one possible solution: Google it.

Thanks to sheknows.com and its adorable infographic, I saved my recipe.

Apparently, ¼ cup vegetable oil can be a good substitute for a missing egg. This only works for one egg, however, or the recipe gets oily. Additionally, the corn oil I used is about seven times the calories of an egg, so it’s not the healthiest decision I’ve ever made.

On a positive note, I was able to snack on homemade cookie dough without risking salmonella, which is magical.

Here’s the recipe.

Soft Pumpkin Cookies

 Yield: 50 cookies

Prep Time: 15 minutes

Total Time: 30 to 40 minutes

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

3 tablespoon pumpkin spice (as suggested by one commenter)

½ teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter, ie. 1 stick, softened

1 cup pumpkin puree

1 large egg (or ¼ cup vegetable oil)

1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 F.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a separate bowl, mix sugar and butter until well blended. Beat in pumpkin puree, egg and vanilla extract until smooth. Gradually beat in flour mixture.20151021_150704

3. Drop by rounded tablespoon onto prepared baking sheets.

4. Bake for 15 to 18 minutes.

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If you want to add more sweetness, the original baker also includes a recipe for a simple glaze.

(Recipe from verybestbaking.com)

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