Pumpkin Cookies I

Name: Pumpkin Cookies I
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 355 milliliters butterscotch chips; 473 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 237 milliliters pumpkin puree; 0 teaspoons salt; 118 milliliters shortening; 1 teaspoon vanilla extract; 237 milliliters white sugar

Pumpkin Cookies I might be a good recipe to expand your dessert collection. One serving contains 102 calories, 1g of protein, and 3g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. If you have ground cinnamon, sugar, butterscotch chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, and Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

Ingredients you will need

Butterscotch Chips

Baking Soda

Shortening

Cinnamon

Pumpkin

Vanilla

Cream

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Baking Sheet

Bowl

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

1teaspoon

baking powder 1teaspoon

baking soda 355milliliters

butterscotch chips 473milliliters

all-purpose flour 1teaspoon

ground cinnamon 237milliliters

pumpkin puree 0teaspoons

salt 118milliliters

shortening 1teaspoon

vanilla extract 237milliliters

white sugar

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.