Thursday night is Pack Meeting for our Boy Scouts and I have been asked to bring refreshments. The boys and their brothers and sisters will be decorating pumpkins! So we're going to have Pumpkin Cookies for dessert! I'm making them today, Tuesday, and will then freeze them to take away the stress of last minute baking. If I decide to put frosting on them, I'll do that before our meeting on Thursday. I try to stay away from the extra fat and sugar, so these may not get the pretty icing on top. Bet every cookie gets eaten anyway! You can taste the fall harvest in these rich, spiced, aromatic cookies.
Pull out your Bosch Universal Plus Mixer (or older model Bosch Mixer) and add the Cookie Paddles with the metal holder. If you have not yet purchased the Cookie Paddles, which fit even the very old Bosch Universal Mixers, then cream the soft ingredients with the whisks and then switch to the Dough Hook when you add the flour.
Cream together:
1 C. Butter, softened
2 C. Brown Sugar (I use white sugar with about 2 Tablespoons of Molasses)
2 Eggs
1 Cup Cooked Pumpkin
Add in order and mix:
1/2 Teaspoon Sea Salt
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1 - 1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
2 Teaspoons Vanilla
6 Cups Whole Wheat Flour (Freshly ground is best!)
Add:
1 Cup Chopped Nuts, if desired.
Preheat oven to 375 degrees. Drop by rounded teaspoon onto slightly greased cookie sheet. Flatten with the tines of a fork. Bake approximately 8 minutes. Remove from oven and let cool slightly before removing to wire cooling rack. Makes about 6 dozen. Frost, if desired, with powdered sugar frosting, or cream cheese frosting.
Please check out our Bosch Mixers and attachments, as well as our electric and manual Grain Mills, Dehydrators, Juicers and Blenders at www.harvesthouse.us. We'd love to hear your comments!
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