These pumpkin cookies have been a hit with every group of kids I’ve served them to. My girls and I made 6 dozen of them yesterday afternoon for today’s Halloween party at school. I’m not a big fan of baking, so I like quick and easy projects and these cookies fit the bill. The girls, 7 and 9, did most of the work. My husband came home just in time to help with the cleaning (not a big fan of the cleaning either). I make them gluten free, because my youngest daughter and my husband are unable to eat gluten. So, in our household we go gluten free most of the time. The cookies can be made with any wheat flour as well.
Preheat oven 350 degrees.
1 stick softened butter
1/2 c. brown sugar or other sweetener
1 can organic pumpkin
2 eggs
2 1/2 c. flour (I use a Gluten free flour mix)
1/4 tsp baking soda
1 tsp baking powder
2 Tbs+ cinnamon (nutmeg, allspice or clove good too)
Pinch or 2 of salt
Optional toppings: sliced almonds or other nuts, raisins, cranberries….
1. Mix first 2 ingredients until creamy.
2. Add second two ingredients and blend well.
3. In a separate bowl mix the remaining 5 ingredients together.
4. Add slowly to the wet ingredients while mixing. I use a handheld electric mixer.
5. Place in approximately 2 tbs. size drops on a lightly oiled cookie sheet (or a non-stick one). Decorate with optional toppings if desired.
6. Bake 15-18 minutes. They are soft cookies, so 15 minutes is more of a bread/muffin texture; 18-20 is a little firmer.
Makes at least 24 cookies, more or less depending on the size.
Let cool a few minutes. They keep well covered, and stay very moist. Be sure they are cool before putting away, or they will get soggy.
Let me know how they come out! Happy Halloween little pretties 
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