Been making this recipe for years! It really helps you turn the corner and say “Welcome, Fall!”
INGREDIENTS:
2½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp ground cloves
½ tsp salt
½ cup softened butter
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 350.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost. (we use cream cheese frosting)
FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!
The Advantium Oven from Gerrit’s Appliance is so great when you don’t want to heat up the house on these SUPER hot days!
I love mine!
