The pumpkin flavor is mild. Rather than bake all the dough, I set aside one portion in the refrigerator, and I froze a separate portion into spoonfuls on a tray, then transferred them to an air tight container. One portion, of course, was immediately baked. Of the immediately baked cookies, a few were tucked away for the next day. I noticed that the first batch almost tasted bland. The cookies that were tucked away, however, had a stronger spice taste. So did the dough I’d stored in the refrigerator. The next time I make these, I’m going to let them sit a day because the flavors seem to need a day to fully blend.
The cookies stay moist, and seem to get better after sitting a day. After that, they go fast!
MOOSEWOOD PUMPKIN COOKIES
1 cup butter at room temperature
1 cup sugar
1 cup pumpkin puree
1 egg slightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped peanuts or walnuts, slightly toasted
1 cup raisins or dried cranberries
1/2 cup chocolate chips
Preheat the oven to 375 degrees.
In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chipped nuts, raisins and chocolate chips.
Drop by rounded spoonfuls onto a large, unoiled baking sheet, allowing a little space for the cookies to spread as they bake. Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Mine did not spread; they baked into cake-like sturdy mounds. Use a spatula to transfer to a cooling rack or plate.
From the “Moosewood Restaurant New Classics” cookbook.