There is nothing that says “Happy Fall” like anything pumpkin related. Pumpkin spice lattes, pumpkin bread, pumpkin cake, pumpkin seeds – I’m not sure that I have met a pumpkin inspired food item that I have not liked. One year after a collegiate cross country meet, my friend Alex and I even ordered double pumpkin pie concretes from Sheridan’s. That’s two slices of pumpkin pie blended into creamy, delicious frozen custard. It was intense, even for us, but you better believe that we ate it all. I think it was also an $8 selection. Clearly we took full advantage of any food outing paid for by William Jewell. Anyway, the point is that I love pumpkin.
One of my favorite forms of pumpkin is in the form of a cookie, pumpkin chocolate chip cookies to be exact. They are my favorite fall cookie for sure and probably also my favorite cookie period. Moist, chocolatey cookies with a hint of pumpkin spice. How can one go wrong with those incredible flavor combinations?
When it came time for the much anticipated Carter Center intern potluck, I of course didn’t even think twice about signing up to bring my favorite cookies. Gathering the supplies for the cookies was slightly challenging, involving two trips to the grocery store and a brief pause for Grey’s Anatomy at the insistence of my friend Liz (and myself), but I think we had success. Actually, I know we had success. I sampled the dough and one of the cookies broke in half, obligating me to eat it of course.
The recipe is kind of tricky. At least it is for me, just because the order and manner in which the ingredients are combined are so important. I especially recommend paying attention to the creaming of the butter section. I have had Category 4 disasters with melted butter before. Also wheat flour works just as well as regular flour for those interested! Ignore the time of baking too. I don’t know what size of cookies this recipe is intended for, but normal cookies take about 12-14 minutes. Watch the oven on the first batch. Happy baking!
|LIBBY’S GREAT PUMPKIN COOKIES|
2 cups flour
1 cup quick or old-fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup Libby’s Solid Pack Pumpkin
1 cup semisweet real chocolate morsels
assorted icing or peanut butter
assorted candies, raisins or nuts
Preheat oven to 350°F.Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate editions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, dropped 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form stem.
Bake 20 to 25 minutes, until cookies are firm and lightly browned.
Remove from cookie sheets; cool on wire racks.
Decorate, using icing or peanut butter to a affix assorted candies, raisins on nuts.
Yields 19 to 20 cookies.
Variation: substitute 1 cup golden raisins for morsels.