My Sunbeam

My Sunbeam

I had some pumpkin left over from the cake I made the other day, and not wanting to waste it…I felt it was best to make cookies!  These cookies are doing double time.  I will be giving them in treat bags to some neighbors, my sister, her kids, etc. and eating some myself.  They are cake cookies and are not overwhelmingly sweet so having one after dinner with a cup of good coffee would be wonderful.  These freeze well so I made them this week but will keep them frozen until Thanksgiving morning when I will “thaw” them and bag them up.  I made one bag so I could post the picture today.  These cookies are so simple and easy  The recipe is from the Very Best Baking{Nestle/Libby’s web site}.  I added chocolate chips to my dough but you can leave your cookies plain or add nuts, raisins, etc.  I did not make the frosting as I felt these were good enough to stand alone. 

For those of you that are curious….okay…probably NO ONE…I took a picture specifically of my Sunbeam mixer to remind myself to be thankful for what I have….you see, my saga is one in which for over a decade I have desired {yearned, drooled over, coveted} a Kitchen Aid Mixer….I have come so close a few times to actually getting one but could never quite allow myself to spend the money when it could go elsewhere…you know, furnace repair, food, tires, electric bill…ugh…. But…I am thankful that I do have a mixer and maybe someday a Kitchen Aid Mixer {with attachments-if I am going to be selfish I might as well go all the way} will be under my tree or anywhere!

Old-Fashioned Soft Pumpkin Cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter {1 stick}, softened

1 cup Libby’s 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350°.  Grease baking sheets. 

Combine flour, baking soda, baking powder, cinnamon and salt in medium bowl.  Beat sugar and butter in large mixer bowl until well blended.  Beat in pumpkin, egg and vanilla extract until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

If freezing, be sure to wait until the cookies are completely cool and wrap well.  Soft, cookie hugs, mb.