Live Everyday like a Holiday!: Follow the Season Pumpkin Cookies with a changeable ingredient

Wednesday, July 13, 2022

Follow the Season Pumpkin Cookies with a changeable ingredient

Today I'm sharing a basic pumpkin cookie recipe with a tip on a changeable ingredient. Let's follow the season!

I enjoy pumpkin cookies all throughout the year but like most people I make them the most when pumpkins are in season. But today I wanted to talk about a changeable ingredient in a simple pumpkin recipe. No need to have a thousand pumpkin recipes laying around. All you need is one recipe! Then you can pick your extra flavor according to what's fresh in season. Don't wait until Fall to make pumpkin cookies. Use pumpkin puree in a can if you have to and use... say.... fresh blueberries when they are in season. They taste great! Or fresh grated carrots from the garden when it's carrot season. Yes!!! They taste fantastic with pumpkin!

You can make many varieties of pumpkin cookies ~

There are many varieties of pumpkin cookies but today I'm sharing one simple recipe that you can change one ingredient to make a different variety of pumpkin cookie ever time. Those specific ingredients can be blueberries, chocolate chips, cinnamon, dates, nuts, lemon, orange, almonds, raisins, pecans, coconut or carrots, baked into the cookie." All you need is one recipe!

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Pumpkin Cookie Recipe

1/2 cup Shortening
1 1/4 c Brown sugar
1 cup Pumpkin puree
2 Eggs
2 c All-purpose flour
2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Nutmeg
1 cup of..... you choose the ingredient here ~
1/2 cup Chopped nuts

Combine all the dry ingredients in a bowl. In a second bowl, cream the shortening and work in the brown sugar and eggs. Mix well. Stir in the pureed pumpkin. Add the nuts and the 1 cup of your ingredient choice. Gradually stir in the dry ingredients, mixing well. Drop spoonful's of the batter on an ungreased cookie sheet. Bake at 375F for 10 to 15 minutes.

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Hey do you want to try Icing on top?

Brown Butter Icing

1 stick unsalted butter
2 cups confectioners sugar
1 teaspoon vanilla extract
Pinch salt
About 3 or 4 tablespoons milk / half and half / to thin it out

In small saucepan, melt butter over medium-high heat until

nut brown in color, about 10 minutes. Remove pan from

heat, and add the sugar, vanilla, salt and milk/whatever.

It'll be a little runny, but should thicken as it cools. Wait for

it to cool off about 10 minutes or so, and then frost or drizzle the cookies.

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My Closing thoughts ~

Friends, I hope you found this post made you want to try something new when it comes to pumpkin cookies. I will continue to try and help you guys enjoy each season in a new way so I hope you pass on the cookie fun.
Just so you know / This would be a good cookie to bag up when you celebrate National Cookie Exchange Day / when December 22 rolls around.
Oh and, just so you know... my favorite ingredient in pumpkin is coconut. Yep it truly is. Pumpkin & coconut cookies or pumpkin & coconut bread pudding.
Do you want to know one of my favorite all time cookies? It's "Potato Chip Cookies" I make them with thick potato chips. It's amazing! I've shared the recipe with you guys before but it was a long long time ago. I bet it was 10 years ago! ha ha! Check it out if you forgot or if your new to my blog. I did a chocolate version way back too. Here's the old link from youtube if you want to watch it.
Feel free to drop any ingredient idea in the comments.