2.5 C all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 C. sugar
1/2 C. butter (1 stick) softened
1 C. Libby's 100% Pure Pumpkin
1 large egg
1 tsp. vanilla extract
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixing bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared cookie sheets. (I had to add a little more flour so that it wasn’t so soupy, mixture will still be much softer than most cookie doughs)
Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes, more to wire racks to cool completely.
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