Pumpkin Cookies
Here's a recipe for pumpkin cookies that are perfect for fall season or anytime of year with canned pumpkin!
Yield: 30 cookies
Ingredients Needed
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter, softened
1 teaspoon vanilla
1/2 cup pumpkin
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preparation
Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
Cooking
On ungreased cookie sheets, drop dough by heaping tablespoonfuls. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.