Friday, October 28, 2011

Pumpkin Cookies

All purpose flour - 2 cups 
Baking powder - 1 1/4 tspns
Baking soda - 1 tsp
Ground cinnamon - 1 tsp
Ground ginger - 1/4 tsp
Ground cloves - 1/8 tsp
Salt - 1/2 tsp
Large eggs(room temperature) - 2
Light brown sugar - 1 1/4 cups
Canola oil or Corn oil(or other flavorless oil) - 1/2 cup
Pure vanilla extract - 1 tsp
Pumpkin puree - 1 cup
Chopped nuts or chocolate chips - 1 cup

Preheat the oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Now fold in the nuts or chocolate chips. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 -18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.  Store cookies in the refrigerator.

Recipe Courtesy: Joy of baking

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