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This Thanksgiving, put a new delight on your family's holiday cookie platter - the Soft Pumpkin Cookie. This delightful little jewel is a family holiday cookie recipe that is just waiting to be discovered.
Before you begin to bake this recipe, preheat your oven to 350 degrees. Gather all of your ingredients and cookie baking supplies together in the kitchen to make the cookie baking activity much more organized. It is best to immediately prepare your cookie baking sheet by lining it with parchment paper, this non-stick paper is wonderful for baking cookies as they come right off the paper.
Once you have gathered all of the cookie baking tools that you will need, you will want to gather the list of ingredients which includes:
½ cup all-purpose flour
½ cup whole-wheat flour
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon allspice
¼ cup packed light-brown sugar
3 tablespoons honey
¼ cup vegetable oil
1 large egg white
1 cup canned solid-pack pumpkin puree
½ cu dried sweetened cranberries or dark seedless raisins
1/3 cup walnuts, chopped (optional)
The first step in making the Soft Pumpkin Thanksgiving Cookies, using a medium bowl, sift the flours, cinnamon, baking powder, salt and allspice together. Make sure that the ingredients are well blended. Set this bowl off to the side.
Using the large bowl beat the brown sugar, honey, oil and egg white together with an electric mixer. Stir in the pumpkin puree. Once the mixture is well combined, begin to slowly add the flour mixture, taking it very slowly. When the entire combination is just barely moistened, fold in the dried cranberries and walnuts by hand using a wooden spoon.
Using a small cookie scoop, drop 1 teaspoon of dough onto the parchment lined baking sheet. Try to keep a minimum of 1 inch in between each cookie.
Bake until a toothpick inserted in the center of the cookies comes out clean. Cookies need to cool on the cookie baking sheet for a couple minutes before being transferred to a wire cooling rack to cool completely.