TULALIP,
WA. Ive tested two other recipes and this was by far
the better and easier one. This recipe is from chef-in-training.com
and I added more spices to give the cookies more of a pumpkin pie
taste. The cookies are soft and have a pumpkin taste that isnt
overwhelming. I would suggest using at least cinnamon and nutmeg;
the clove, ginger and allspice are optional.
I made the mistake of using pumpkin pie filling the first time,
please dont try that. Pumpkin pie filling has added spices,
sodium, and sugar which make it delicious for pie but incompatible
for cookies. Use either homemade or canned pumpkin puree; if you
cant tell from the label that it contains only pumpkin look
at the ingredients on the back and it should list pumpkin only.
Some may be thinking, why shortening, why not butter? Since
the recipe calls for pumpkin this adds quite a bit of extra water
and in order to remove the excess moisture the cookies need to be
baked longer at a higher temperature which butter just cant
do. There are other recipes that call for butter but they produce
soggy cookies and if you cook them any longer or at a higher temp
they will burn. You can use butter instead of shortening but to
avoid the excess moisture try adding oatmeal, or pre-boil the pumpkin
and cool before adding. Also, do not just add more flour and hope
it will counteract the moisture; this will make little puff balls
that will be dense and cake like.
Wet ingredients:
1
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cup
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Shortening |
or buttered flavored shortening |
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1
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cup
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White Sugar |
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1
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cup
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Pumpkin Puree |
(about ¾ of a 15oz can) |
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1
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Egg |
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Dry ingredients:
2
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cup
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Flour |
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1
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teaspoon
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Baking Soda |
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1
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teaspoon
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Salt |
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1
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teaspoon
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Ground Cinnamon |
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¼
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teaspoon
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Ground Nutmeg |
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¼
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teaspoon
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Ground Clove |
optional |
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1
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pinch
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Ground Ginger |
optional |
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1
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pinch
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Ground Allspice |
optional |
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1-2
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cup
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Milk Chocolate Chips |
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Preparation:
In a medium bowl, measure and sift together dry ingredients,
this step is meant to equally distribute the spices. |
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In a large bowl mix together shortening, sugar and pumpkin,
after blended add egg and mix well. Slowly add in the dry mix,
once combined stir in chocolate chips. |
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On a nonstick, greased or parchment lined cookie sheet
drop spoonfuls of cookie dough, spaced about 2 inches
apart. Bake at 375 for 10-12 minutes. Cool cookies on wire rack
and store in a ventilated container since they still contain
a lot of moisture. Makes about 48 cookies. |
Original recipe on www.chef-in-training.com
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