Growing up, I was never the one that spent a lot of time with Mum in the kitchen. It wasn’t until late high school that I developed an interest in baking, and even to this day, I could care less about cooking but absolutely love pulling out a new batch of cookies. Probably explains the 45lbs I’ve gained since then :P
In University, I discovered that I had a whole new audience of supportive and encouraging test subjects. Not only were they starving and poor, but they always gave me great feedback. I started making HUGE batches of cookies, which would last maybe 20 minutes in the Humanities Lounge. I tried out lots of different things and eventually developed an arsenal of great cookie recipes. One of the most requested and most appreciated of all of these cookies were my pumpkin cookies. They were easily adaptable for a variety of dietary needs. They eat like a meal and they have the squishy texture of muffin tops.
With fall sneaking in, I decided they would be the best first recipe to share with you. This is the second time that I’ve shared this recipe. The first was last night, to a good friend of mine from University who has been requesting it for the last 6 years.
I hope your friends and family enjoy it as much as mine do! Enjoy!
Heather’s Secret Pumpkin Cookie Recipe
- 2 cups Sugar
- 1 can pumpkin puree (or fresh pumpkin. If you’re in a hurry, pumpkin pie filling works too)
- 1 cup butter/marg/shortening (for vegan recipes, use vegan margarine)
- 2 tbsp Vanilla extract (For the love of all that is holy and right in the world, use EXTRACT not artificial flavouring)
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 ounces chocolate chips (vegan, semi-sweet, milk, cranberries, raisins, whatever. Use what floats your boat. With this batch, I used semi-sweet, milk chocolate and butterscotch chips. )
- 2 tsp each cinnamon and spices (nutmeg, allspice, clove, whatever! Add to your taste. I’ve done everything from a pinch of each to tablespoons of each. Depends on what you’d like. If using pumpkin pie filling, keep in mind that it’s already spiced.)
1. Preheat oven to 375˚F/190˚C
2. Cream the sugar, marg/butter/short, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and spices in a separate bowl. Once mixed, slowly stir into the creamed mixture. Combine.
4. Stir in chocolate chips/whatever. (I don’t have a picture of this because I first use a spoon and then my hands to blend them in properly. This is where my Kitchen Witchery comes into play. I think it’s important to have some sort of physical contact with your food. I try to think of happy, warm and cozy thoughts while mixing by hand.)
5. Place small balls of batter on a greased cookie sheet. (I always make bigger balls, because I’m used to feeding University students or my husband :P Note, these cookies do not spread out like your typical chocolate chip, so they will stay roughly in the shape you plop them down as.)
6. Bake 12-15 minutes. Let cool a bit before storing or eating.