Pumpkin Cookies

Pumpkin Cookies

These are so good. I had some canned pumpkin leftover and I will have to make more of these. I did not ice them but you can do a glaze. Adapted from a Genius Kitchen recipe. These would be good with walnuts and or chocolate chips. I did not take a lot of photos but trust me, they are good.

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INGREDIENTS

  • 1/2 cup butter, softened
  • 1cup sugar
  • 1cup firmly packed brown sugar
  • 1 1/2 cup canned pumpkin 
  • 1 egg
  • 1teaspoon pure vanilla extract
  • 2cups unbleached flour
  • teaspoon baking powder
  • teaspoon soda
  • 1 1/2 teaspoons roasted cinnamon
  • teaspoon ground roasted ginger
  • 1teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees.

Have ready some ungreased baking sheets.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 11-15 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for a least one half hour, then frost with glaze.

GLAZE

tablespoons butter
1cup firmly packed dark brown sugar
1cup milk
1– 2cups confectioner’s sugar

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Pumpkin Pudding

 

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Since this is the season for everything cinnamon and pumpkin this is a super easy and low fat pudding. It is best eaten warm (I think). I ate some right out of the saucepan…. You can use whole milk for a full fat pudding and add more brown sugar if you want more sweetness. Super easy! It is also a great way to use up leftover canned pumpkin! This recipe was inspired by Health.com. 

Ingredients

  • 2 cups 2% reduced-fat milk  (or evaporated or whole milk)
  • 3/4 cup dark brown sugar
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 4  dishes. Let cool, and chill for about 30 minutes, or until pudding is set.