Although we are a ways away from October, I need to share a fall recipe that has made its way into my recipe book for good.
I love everything pumpkin. Pumpkin carving, pumpkin candles, pumpkin decor, and of course, cooking with pumpkin. Typically, when cooking with pumpkin, people lean towards the sweeter side. Which I also tend to prefer. With that being said, I have created and found many recipes that highlight the delicious savoury side of pumpkin. This recipe isn’t one of them.
This recipe will satisfy that “I-have-to-have-something-sweet-and-chewy-and-pumpkiny-right-now” craving that many of us can empathize with.
Ingredients needed: all-purpose flour, cornstarch, cream of tartar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, granulated sugar, light brown sugar, unsalted butter, egg yolk, canned pumpkin puree, vanilla extract
- I never have allspice in my house. I don’t dislike it, I just never buy it. Therefore, I’m a little heavier-handed when it comes to the other spices. Use your discretion and tastebuds.
- As with most recipes, I don’t find much of an issue if you add a little more vanilla. I never measure vanilla.
- I’m too impatient to refrigerate the dough. I’ve tried this recipe both ways (refrigerated and not), and don’t find much of a difference.
- This batch makes a lot of cookies, roughly three dozen. I’m all for cutting recipes in half for smaller batches, but I don’t suggest it with this one; the single egg yolk makes it a little complicated. However, these cookies freeze beautifully. I suggest baking the whole batch and freezing the ones you don’t devour right away.