One of the reasons I love this time of year is pumpkins! I adore them. And I love to use pumpkin in baking recipes. I have made my own pumpkin puree in the past, but the easiest thing to do is just buy canned pumpkin (not the same thing as canned pumpkin pie mix which already has sugar and spices added).
These soft, moist cookies are a treat! My family loves them. I also use them to make pumpkin whoopie pies. I'll share that variation tomorrow, so stop by then and be prepared to drool!
Here's what you need for the cookies:
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cup brown sugar
1 can (15 oz) pumpkin
3/4 cup evaporated milk
1 teas vanilla
2 1/2 cups flour (I used half unbleached white and half white wheat)
1 teas baking powder
1 teas baking soda
1 teas salt
2 1/2 teas pumpkin pie spice
1/4 teas ground ginger
In the mixing bowl of a stand mixer, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition. Add the pumpkin, evaporated milk and vanilla, mixing until well combined.
In another bowl, mix the flour, baking powder, baking soda, salt and spices. Slowly add to the pumpkin mixture with the mixer on low. Once the flour mixture has been added (and there's no danger of throwing flour everywhere), increase the mixer speed and beat until smooth.
Line baking sheets with parchment paper. Using a tablespoon, drop the batter onto the cookie sheets, about an inch apart. The batter will spread, so leave enough room that they don't get baked together. Bake at 375 degrees for 10-12 minutes, or until the cookies are set and the tops spring back when touched. Let the cookies cool on the baking sheet for a couple of minutes, then transfer to a cooling rack.
This recipe makes about 4 dozen cookies. Store them in an airtight container when they've cooled completely.