Never did I ever think I'd be a pumpkin eater. I'm not fond of pumpkin pie and the last time I remotely had something from this festive gourd was back in first grade when we carved jack-o-lanterns and my teacher nuked the pumpkin seeds in the microwave for us to enjoy. It wasn't until about two years ago when my pumpkin fascination was revitalized. Tanya, an Australian student living in my apartment complex, stopped by the office one night with the cutest little pumpkin cookies. No, not the Pillsbury sugar cookies with the orange pumpkin in the middle, but fresh, made from scratch pumpkin cookies. Now, of course, me being me, I was very apprehensive to try these pumpkin cookies. Let me just say, taking a small bite of cookie that day was one of the best (culinary) decisions I've ever made. A little bit of back story for you, I'm a picky eater. I just have a very particular palate ok. For example, it took me nearly two years to try the sweet corn salsa at Chipotle. I still don't eat sushi whenever I make my way out to midnight sushi ( I faithfully get chicken teriyaki and rice -- but I'm in love with the sriracha sauce!! So now you can see where I'm coming from when I say I was nervous about even nibbling at the pumpkin cookie. But my, my, my...was it good.
Now, I know a lot of people "say" they don't like pumpkin. Key word: "say". But at the same time, those who say they don't like pumpkin have probably never tried it. I know, I was once that person. But let me tell you, pumpkin is good. Personally, I think it taste like sweet potato. But them again...I do have a particular palate...
My dear friends and valued readers, behold, I give you the recipe that will eliminate all your preconceptions about pumpkin! (Click recipe title for link!)
2 1/2 C all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 C sugar
1 stick of butter
1 C Libby's 100% Pure Pumpkin (I mistakenly ended using the entire can, but all is well!)
1 large egg
1 tsp. vanilla extract
1. Preheat oven to 350 degrees and grease cookie sheet. (I used foil...makes for easy clean up!)
2. Cream together butter and sugar until well blended using either a hand or stand mixer. Add in pumpkin, egg, and vanilla extract.
3. Combine dry ingredients together in a separate bowl.
4. Add dry ingredients to butter and sugar mixture. Mix well (so until it creates some what of a smooth consistency...it's ok it there are a few lumps in it!)
5. Drop spoonfulls of batter on cookie sheet and bake between 15 and 18 minutes. Once done, let cool for a few minutes.
Hello, I'm Margo
I'm 24 years young and taking one day at a time! Sharing my growing faith, evolving style, favorite recipes, and exciting travels with you through my blog, Simply Monday Musings.
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