Pumpkin cookies make me think of my parents. Growing up, every time they would bake a batch, there would be the great pumpkin cookie debate: To add chocolate chips or not? I think it's my mom who likes to add chocolate chips while my dad prefers them plain. My mom would also make a few without chocolate. And that's love.(Best) Pumpkin Cookies, makes 2 dozen small cookies.
Needed: 2 cups flour, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoon cinnamon, a generous pinch of nutmeg and ginger, 1 cup sugar, 1/2 cup oil (I used olive oil and highly recommend it), 2 eggs, 1 cup pumpkin puree and 1/2 teaspoon vanilla extract.
In a bowl whisk together the flour, baking soda, salt, baking powder, and spices. In a separate bowl combine the oil and sugar, stir in the eggs, pumpkin and vanilla. Combine the dry ingredients with the pumpkin mix.
Spoon batter on to a prepared baking sheet (1/8 cup at a time). Bake at 325°F for 15-16 minutes. Allow to cool and fill with your favorite frosting or marshmellow cream, then roll in chopped macadamia nuts.
(Warning, this is sort of kitchen nerdy.) I baked two batches, one using parchment paper on my baking sheet (pictured on the left) and one with my Silpat mat lining a baking sheet (pictured on the right). As you can see one baked more evenly. Both were delicious, so don't sweat it if you don't own a Silpat. But I highly recommend them. Just saying. You do what you like. xo. Emma