Soft Pumpkin Cookies (Pumpkin Cake Bites)

[MadelaineCriden]

Soft Pumpkin Cookies (Pumpkin Cake Bites)

Serves 15 as Dessert.

Since the recipe calls for 1 cup of pumpkin puree and most cans are over 14 oz, use the extra for mini pie fillings, pumpkin pancakes, pumpkin muffins, or freeze it in a ziplock bag to defrost when you want to make these cookies again- it won’t be long. Enjoy!

Pumpkin Cake Bites (Soft Pumpkin Cookies)

Makes 40 small cookies

* 2 1/8 cups all-purpose flour

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 2 teaspoons ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon ground ginger

* 1/2 teaspoon salt

* 1/2 cup butter, softened

* 1 1/2 cups dark brown sugar

* 1 egg

* 1 cup canned pumpkin puree

* 2 teaspoons vanilla extract

* 1/2 cup white or milk chocolate chips (or both)

Method

1. Preheat oven to 375 degrees and line a baking sheet with a silpat or lightly grease it.

2. Mix first seven ingredients (the dry ingredients) in a small bowl and set aside. Combine butter and sugar in another bowl and beat with an electric mixer until creamy and lightened in color, about 5 minutes.

3. Beat in egg, then stir in pumpkin puree. Add dry ingredient mixture all at once and stir until just combined. At this point you can fold in white or milk chocolate chips if you;re making drop cookies, or if you;re piping the cookies, add the cookie dough to a pastry bag fitted with a tip at least 1/2” wide. Drop or pipe cookies onto baking sheet and if you piped the cookies, place one chip, white or milk, in the center of each cookie.

4. Bake in the center of the oven for 10-12 minutes. Cookies should be fairly firm to the touch, but not dry, and they should only be barely browned on the top and bottom. Move to a rack, cool, and enjoy! Cookies keep in an air tight container for up to 5 days.

Maddy

CookLikeMad.com

Keywords: Dessert, Cake, Easy, Snack, Cookie

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