FOOD & DRINK
What’s Cooking? By Jan D’Atri
Pumpkin Cookies Two Ways Chocolate chip cookies may be America’s favorite treat for most of the year, but they’re going to have to move over this month—or at least share the stage—with the real star in November, the pumpkin cookie. Ultra moist, simple to make and so wonderful to give as gifts, the pumpkin cookie is the treat, at least in my family, that everyone looks forward to in the fall. I’ve shared with you my two favorite recipes. The first one makes whipping up a batch of these pumpkin delights
super easy because a box of yellow cake mix eliminates a few extra steps. The second recipe adds the beloved chocolate bits into a rich pumpkin batter. The secret to the moistest cookies ever is to let the cookies cool a bit, and then immediately put them in an airtight container. Enjoy a beautiful platter of pumpkin cookies or give them as scrumptious gifts from your kitchen! Let the holiday season officially begin!
Pumpkin Cake Cookies 1 (15 oz.) canned pure pumpkin (Not pumpkin pie mix) 1 egg 2 tablespoons vegetable oil 1 box yellow cake mix 1/2 cup rolled oats 2 1/2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons allspice plus 1 teaspoon cinnamon) 1 cup chopped walnuts 1/2 cup dried cranberries, optional Vanilla or cream cheese frosting, optional
bring your friends to mix and chill!
In a large bowl, combine wet ingredients. Add in dry ingredients and mix well. Drop by tablespoons onto lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes. Ice with vanilla or cream cheese frosting if desired. Store in airtight container.
Pumpkin Chocolate Chip Cookies
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1 cup canned pumpkin 3/4 cup sugar 1/2 cup vegetable oil 1 egg 1 teaspoon vanilla 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 cup chocolate chips or chunks (Semi-sweet or milk chocolate)
For the glaze: 1/2 cup powdered sugar plus 4 teaspoons water, mixed together until smooth
Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper. With an electric mixer, blend pumpkin, sugar, oil,
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egg and vanilla until well combined and smooth. Add in flour, baking powder, baking soda, cinnamon and salt. Mix until well blended. Add chocolate chips and mix to combine. Drop mixture onto baking sheet a heaping teaspoonful at a time. For larger cookies, drop more dough. Bake for 10-12 minutes. Once out of the oven, while cookies are still warm, brush glaze over top. Store in airtight container.