I’m firmly in #TeamPumpkin. I’ve been #TeamPumpkin before #TeamPumpkin was a thing. I love fall and winter and the holiday season. ALL OF IT. Give me a big slice of pumpkin pie with real whipped cream. Give me a pumpkin spice latte, hold the whip and half the pumps. Give me pumpkin bagels, scones, and cookies, especially the cookies. I grew up with pumpkin cookies. There were two cookie staples in my childhood: icing cookies and pumpkin cookies. My sister makes them for the annual hayride on my granny’s farm. These cookies bring back fond memories of big family Thanksgiving dinners, when after you’ve luxuriated over turkey, ALL THE SIDES, gravy, and pie, you sit for a bit and think, just one more thing. These pumpkin cookies are the one more thing. They’re moist and cakey, with a satisfying spicy, savory flavor. The pumpkin cookies are a scrumptious kickoff to the happiest, most joyous, and eating-est time of year. Even if you aren’t #TeamPumpkin, you should try these cookies. They’re great plain or with cream cheese frosting or, stick with me, drizzled with dark chocolate. Pair them with coffee or milk or egg nog (spiked with bourbon). These cookies tread outside the pumpkin craze into a timeless and delicious family staple.
Margaret and I made these cookies on Saturday. We started baking together last Christmas, and while she’s not the most patient helper, she’s super eager.
We have to move quickly because she wants to “mix” everything, which means taking measuring spoons and patting down all the mixtures and generally making a huge mess, as you would expect from a four year old. Mise en place devolves into chaos and mess.
Once everything is mixed and ready to go, her patience is amazing.
She knows how to turn on the light to the oven and anytime we’re baking something (anything), she turns it on “just to check” how things are cooking.
The cookies turned out perfectly. Unfortunately for Margaret, she had to wait until Sunday morning to have one since we started baking too close to dinner and bedtime, and Margaret plus sugar equals crazytown. But this tasty treat was waiting for her as soon as she woke up.
She loved them. Did you notice we added chocolate chips?! YUM!
Here’s the recipe so you can join #TeamPumpkin. And do you notice anything special about this recipe?! NO EGGS! You can eat this cookie dough with abandon (I’m looking at you pregnant ladies).
Cream sugar and butter together. Add pumpkin to butter-sugar mixture and mix well. Sift dry ingredients together. Slowly add dry ingredients to wet and mix well. Drop dough on greased cookie sheet (or cookie sheet lined with parchment). Bake at 350 degrees for 10 to 12 minutes (depending on your oven, they may need more or less time). Makes approximately 7 dozen cookies, depending on how generous your drop is.