And welcome to my blog. This is my first post ever, so I figured I’d start off with something simple and suited to the season. If you don’t already know, around this time of year in Vancouver the weather is about to get really, really wet and cold (which is slightly different from winter, in which it’s just really, really, really wet and colder).
During summer around here we all stuff our cheeks with local berries… raspberries, strawberries, blueberries, cherries, amazing!, but when the leaves turn, it’s all about the apples and pumpkin.
Ooooh, pumpkin — you know what I’m talking about, peoples. So, without further delay, here is your first recipe for fall… pumpkin cinnamon spice cookies!
I love these cookies — they have a moist, cake-like texture , and aren’t overly sweet. For this recipe I’ve used mini cinnamon chips as a mix-in — as far as I know, you can’t get them in Vancouver… I sorta cheated and ordered them online a while ago. Sorrrry!
Anyways, butterscotch chips work just as well in these pumpkin cookies, as do chopped pecans or walnuts. If you do happen to use nuts, then this recipe becomes completely vegan! And it still tastes awesome, so go figure.
Pumpkin Cinnamon Spice Cookies
*adapted from all-recipes.com
- 1/2 cup golden shortening
- 1 cup white sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice (or 1/4 tsp nutmeg, if that’s all you have)
- 1 cup cinnamon or butterscotch chips (substitute chopped pecans or walnuts if you wanna go vegan on this)
Preheat your oven to 350°F (or 175°C). Grease a cookie sheet.
Get two bowls. In the smaller bowl, sift your flour, baking soda, baking powder, cinnamon, and pumpkin spice together. Set aside.
In a larger bowl cream your shortening and white sugar together. Beat them until they’re fluffy — ever wondered what “fluffy” looks like? There’s a photo below.
The shortening+sugar should have a light, whipped-looking consistency, almost like heavy cream that was left in the food processor too long. This process incorporates air into the mixture, which allows for delightful lightly textured baked goods. I do this by hand, and it usually only takes me about 5 minutes.
Next, add your pumpkin puree and vanilla to the shortening+sugar mixture. You don’t have to do anymore whipping, so just mix them together until you have a smooth batter — make sure there are no funny pumpkin lumps lurking around.
The batter might look a little curdled at this point, but that’s normal.
Now is the time to add your dry ingredients. Slowly, in batches, add the flour mixture to your pumpkin batter. Stir gently, because you don’t want to over-mix the batter (it’ll lead to tough cookies). Mix the flour in, bit by bit, until it’s all incorporated. Lastly, dump in a cup of your mix-in of choice (chips or nuts), and fold them evenly into the batter. Your results should look like this:
Provided that your oven is all warm and waiting for you to get’cho bake on, the dough should be fairly easy to work with.
If it’s unmanageably sticky, flour your hands before rolling the dough into balls a little bigger than a tablespoon and placing them on the cookie sheet. Keep in mind that these cookies tend to keep their shape fairly well, so the way they go into the oven is the way they’ll come out looking, too.
That said, you can just poke and shape your dough balls to your liking, then pop ’em in the oven and bake them for 13 ~ 15 minutes.
I’ve gotten at least 24 cookies out of this recipe every time I’ve made it.
So enjoy your taste of autumn, and make sure to share these delicious morsels with other hungry peoples. Yum!