Cooking Fresh 2015 Pumpkin Cookies OFA | The Old Farmer's Almanac

A Few Secrets to Great Cookies & "Cooking Fresh" Pumpkin Cookies Recipe

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Check out our BRAND NEW Cooking Fresh magazine loaded with tips and recipes to satisfy your taste buds! Simple, delicious, fresh, and fast - that's this collection of more than 160 recipes for soups, salads, side dishes, main dishes, and desserts. These recipes help to turn nutritious, garden-fresh ingredients (from asparagus to zucchini) into delicious menus, meals, and treats for family and friends.

A Few Secrets to Great Cookies

  • Use good, fresh ingredients. Spices lose their flavor over time; if they are more than a year old, replace them. Unsalted (“sweet”) butter is preferable to salted; the taste is usually cleaner and sweeter.
  • If you forget to soften your butter, cut the stick(s) into thin pats and place them on a plate. Leave in a warm spot for 10 minutes or so, until the butter yields to gentle finger pressure.
  • Don’t over mix the dough, or you could end up with tough cookies.
  • Bake only one sheet of cookies at a time, on the center rack. This allows for the most even baking.

Recipe: Pumpkin Cookies

½ cup (1 stick) butter, softened
1 ¼ cups brown sugar
2 eggs, beaten
1 ½ cups mashed or canned pumpkin
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
1 cup walnuts, chopped

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, combine the butter and sugar and mix until creamy. Add the eggs and pumpkin and mix to blend.
  • In a separate bowl, combine the dry ingredients, then sift them into the pumpkin mixture. Stir to blend, add the nuts, and stir again.
  • Drop the batter by spoonful’s onto a cookie sheet. Bake for 15 minutes, or until lightly browned.

Makes about 5 dozen cookies.

For more recipes and tips, purchase the brand new Cooking Fresh magazine, available now on almanac.com!