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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Spice “Hermit” cookies Recipe

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This recipe for Pumpkin Spice “Hermit” cookies is from Kittie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
¾ tsp nutmeg
1 tsp ground ginger
¾ tsp ground cloves
1 cup butter, softened
½ cup white sugar
¾ cup brown sugar
2 large eggs
1 tsp vanilla
1¾ cups pumpkin purée

OPTIONAL
½ cup toffee pieces
1 cup nuts (toasted)
1 cup chocolate chips
Directions:
Directions:
Preheat oven to 350º
Line cookie sheets with parchment paper.

In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves and set aside.

In a separate bowl add butter, both sugars and beat with a mixer until light & fluffy, a few minutes will do. Scape the sides of your bowl and add eggs one at a time until fully blended. Beat in vanilla & pumpkin. The mixture will look curdled but that is fine. Begin to add flour beating on low until fully mixed.

Once mixed if you are adding the option items if you choose. Can be any or all or none depending on you.

Scoop mixed with a cookie scoop onto the baking sheets.

Bake 18-20 minutes.
Transfer to cooling rack to cool.

These are soft cookies and the amount of cookies depend on the size of scoop you use. Excellent warm or cold.
Number Of Servings:
Number Of Servings:
Approx 45 cookies
Personal Notes:
Personal Notes:
Cookies or dough can be frozen for approx 3 months.

 

 

 

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