1 cup sugar
1 cup pumpkin puree
2 cups flour
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 350 degrees.
Mix the butter and sugar in a large mixing bowl. Beat in the egg, spices, flavoring and pumpkin. Add the flour slowly with salt, baking powder and baking soda. Line your cookie sheet with parchment paper.
|Actually out of all the variations this one got the most praise and is my favorite also look how great the coconut toasted while baking them!|
Whole pecans or your favorite nuts
Chocolate Chunks, chips to include chocolate, butterscotch, peanut butter or white chocolate
Coconut (it will toast in the baking process, my favorite!)
Chopped Maraschino Cherries
Golden and Dark Raisins
Reeses Peanut Butter Cups chopped or your favorite candy bar cut up
After baking cool and douse with powdered sugar for the tops or frosting drizzle recipe below.
Recipe for frosting drizzle:
1/2 cup brown sugar
1/4 cup milk
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
pinch of cinnamon
Mix everything (but the vanilla and powdered sugar) together until smooth in a saucepan for 2 minutes. Cool, stir in powdered sugar, add more to desired thickness with vanilla.