Pumpkin Cookies
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Preheat oven to 175 degrees C. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
In a second bowl, cream butter and sugar together. Add pumpkin puree, egg, and vanilla and blend completely. Add dry ingredients to wet ingredients and mix until just combined.
Drop dough by spoonfuls on the prepared sheet and flatten slightly. Bake for 20 minutes, then cool on a rack. After cooling fully, package 2-3 cookies together. Toss extra packages in the freezer.
Add 65 mL raisins or chopped dates to get more fruit inside your little peanut!
- 310 g flour
- 5 g baking powder
- 5 g baking soda
- 5 g ground cinnamon
- 2 g ground nutmeg
- 1 g ground cloves
- 3 g salt
- 115 g butter, softened
- 300 g white sugar
- 245 g canned pumpkin puree
- 1 egg
- 5 ml vanilla extract