Grandma’s Pumpkin Cookies

Grandmothers are widely known for their iconic recipes. This one is no exception!

Try this Thanksgiving-friendly cookie recipe inspired by a friend’s grandmother. The simple recipe incorporates tasty ingredients such as pure vanilla extract and pumpkin puree. Not only do these ingredients boost flavor and texture, but they offer prospective health benefits. Pure vanilla extract is appreciated for its antioxidant and anti-inflammatory potential. Pumpkin is great for skin, eyesight, and more! Since this recipe makes about 3 dozen cookies, it can go a long way to satisfy a crowd!

Grandma’s sugar-coated pumpkin cookies recipe

Makes about three dozen cookies

Ingredients:

• One stick unsalted butter, softened
• 1 ⅓ cups granulated sugar
• 1 large egg, room temperature
• 1 cup 100% pure canned pumpkin puree (NOT sweetened pie filling!)
• 1 ¼ teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• ¾ teaspoon salt
• Orange sugar sprinkles, for topping warm cookies

Directions:

Preheat oven to 400 degrees F. Meanwhile, line a baking sheet with parchment paper. Using a large bowl and mixer, cream together the butter and granulated sugar. Add the egg, pumpkin puree, and vanilla extract. Mix until well blended. Then, slowly add the following dry ingredients: flour, baking powder, baking soda, and salt. Mix until blended. Use a 1” cookie scoop to scoop the cookie dough onto the parchment-lined baking sheet. (Dough scoops should be evenly spaced apart. One baking sheet holds up to 12 cookies). Bake cookies for approximately 10 minutes. Remove from oven. While the cookies are still hot, sprinkle them with orange-colored sugar sprinkles. Place the sugar-topped cookies on a cooling rack to cool. Repeat to make more cookies.

Top tips:

• While baking, watch cookies carefully for doneness. Do not overcook or burn.

• Unused prepared cookie dough can be shaped into cookie-sized balls and frozen – but place them into the refrigerator to chill first. (This step helps to keep them from sticking together in the freezer.) Once chilled, remove them from the fridge and immediately place them into a freezer bag, then into the freezer.

• It is helpful to label frozen cookie dough with contents and date.

• Most cookie dough can be frozen for up to three months’ time.

• Most cookie doughs can be cooked from frozen, however, sometimes cooking time needs to be adjusted slightly.

• Do not eat uncooked cookie dough that contains raw egg.

• Store uneaten cooled cookies in an airtight container with parchment paper between layers to prevent them from sticking together.

• For a twist, make ice cream sandwiches with leftover baked cookies and vanilla ice cream in between!

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