There’s a cookie contest at the exchange on base coming up and I am searching for new cookie recipes because I want to WIN! After searching the internet for a few days, I decided I wanted to make a “seasonal” cookie. So, I pulled up the Very Best Baking website for a good pumpkin recipe.
Here’s what ya do (I halved the recipe):
In one bowl, mix 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of allspice. Now, set that bowl aside…
In a bigger bowl, beat 1 cup of shortening and 1 cup of sugar together. After that’s mixed, add in 1/2 can (or 1 cup) of pumpkin, 1 egg, and 2 teaspoons of vanilla. Mix all that together.
Next, slowly add the flour mixture to the pumpkin batter. When I say “slowly”, I mean just add a little bit of the flour to the bowl and mix it until it’s incorporated, then add a little more, beating in between until all the flour is mixed in. I recommend using a hand mixer or expect to get a really, really good arm workout! 🙂
After everything is beat together and you think you’re done mixing, mix in a cup of dried cranberries and 1/2 cup of nuts (I used chopped pecans).
Now slap em onto a cookie sheet in tablespoon sized lumps and bake em for about 15 to 17 minutes at 350*F or 175*C.
The original recipe calls for you to ice them, but I wanted to keep these SOMEWHAT healthy, so I opted not to do that!