Soft and Chewy Pumpkin Cookies Recipe
Tis the season for everything pumpkin flavored! Every year in early Fall we all start seeing pumpkin flavored coffees, cheesecake, pies, whoopie pies, cakes, cupcakes, ice cream, yogurt, breads, cookies and more! It’s one of the most popular flavors for the autumn season.
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Every year when the month of October rolls around I like to make a batch of homemade pumpkin cookies. What’s really nice about this recipe is that they’re easy to make (drop cookies) and they’re very soft and chewy. Perfect for people with jaw and chewing problems or for people who prefer very soft cookies.
Soft and Chewy Pumpkin Cookies Recipe
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground pumpkin spice
1/2 tsp. salt
1 cup sugar
1 cup shortening
1 cup pumpkin puree
1 medium egg, beaten
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Spray baking sheet with non-stick baking spray or line with a silicone baking mat. Set aside.
In a medium mixing bowl sift together the flour, baking powder, baking soda, cinnamon,pumpkin spice and salt. Set aside. In a large mixing bowl cream together the sugar and shortening until creamy. Beat in the pumpkin, egg and vanilla until all ingredients are blended. Gradually beat the flour mixture into the pumpkin mixture until everything is combined.
Lightly spray a baking sheet with non-stick baking spray. Spoon batter onto the sheet by the tablespoonful, leaving about 2? between each one. Place baking sheet into the oven and bake for 8 to 10 minutes or until done. Remove and let cool. Store in an airtight container.
Freezing Instructions: These cookies freeze well for up to 3 months. Let cool and then package in freezer containers or freezer bags. I like to freeze them on a baking sheet for 1 hour. Remove from freezer and then pack into a freezer bag. Purge air and zip close. Thaw at room temperature or in your refrigerator overnight.
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