A Pie-Less Thanksgiving

I love the Pilgrims who held the first Thanksgiving, especially those who continued the feast year after year. What other holiday calls for celebrating by bustling about the kitchen, cooking and baking all day? Thanksgiving and I were a match made in heaven.  

 

Even better, I’m partaking in three of them this year! The first feast was yesterday. A friend attending a potluck needed something to bring. Because said friend knows as much about baking as I know about cars (aka nada), I eagerly offered to mix up a dessert.

 

And what is Thanksgiving without pumpkin pie? Creamy, cinnamon-y, and delicious, no traditional dinner is complete until you consume a fat slice topped with a generous dollop of whipped cream.

 

But since I’m helping in three Thanksgivings, I wanted to shape up traditions and look at other pumpkin options. You won’t miss the pie with these cookies around! On the very small chance that any of them survive to be leftovers, they’ll be gone long before any of the turkey or stuffing.

 

 

Pumpkin Cookies

based on this recipe 

makes 4-5 dozen

These taste like pumpkin pie in a cookie form! Don’t put these in an airtight container; they have so much moisture that they turn mushy. They’ll be fine on the counter for a few days, if they last that long!

¼ c. butter, softened

1 c. granulated sugar

½ c. light brown sugar

1 egg

1¼ c. canned pumpkin purée

1 tsp vanilla extract

2½ c. flour

1 tsp baking powder

1 tsp baking soda

1 tbsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

½ tsp salt

  1. Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. Set aside.
  2. In a large bowl, cream the butter and sugars until light and fluffy. Mix in the egg, pumpkin, and vanilla. Add in the remaining ingredients, mixing just until incorporated.
  3. Drop spoonfuls of cookie dough onto the prepared pans. Bake, 1 pan at a time, for 15-20 min. Cool on the pan for 5-8 min, then remove to a wire rack to continue cooling. Reline the pans with more parchment paper for the remaining cookie dough as necessary.

 

 

November 20, 2011. Tags: , , , , , , , , , . Baked Bliss.

8 Comments

  1. amberpat replied:

    This is making me even more excited for thanksgiving. I will have to try to make this for thanksgiving one day.

    • foods for the soul replied:

      I hope you enjoy them! I’ve also been known to stock up on pumpkin to make these later in the winter because I like them so much.

  2. Karen replied:

    When you are busy celebrating the holiday, these sound perfect to include for desserts.

    • foods for the soul replied:

      Thank you! I like how I can eat one (or five!) depending on how much room I have after stuffing myself full of turkey and mashed potatoes.

  3. shteyndl replied:

    Just made these, very pleased with how they turned out. Great recipe. Not too sweet, plenty of pumpkin flavor, and extremely fluffy! Happy Thanksgiving.

    • foods for the soul replied:

      Thank you, I’m glad you enjoyed them! I love that they’re not too sweet as well; I don’t feel as guilty when I eat two or three…
      Happy Thanksgiving to you too!

  4. Pumpkin Cookies « FOOD’TUDE replied:

    […] When I was doing my typical afternoon spend time looking at different food blogs I came across a pumpkin cookie recipe.  The second I read the recipe I knew I was making it.  For a quick second I thought about making pumpkin pie, but then realized how much I really didn’t want to deal with a pie crust so I opted for a dessert-less Thanksgiving.. unless someone else was going to make something.  I’ll let you know if that happens.  The thought of making no dessert did feel a bit odd as I do love pumpkin pie, pecan pie, and apple pie quite a bit.  I grew up with having the option to eat all three every Thanksgiving.  In fact I grew up with the most delicious Thanksgiving spread.  More variety than I’ve ever seen anywhere else.  All homemade too!  But coming off a bout of food poisoning I decided to take it easy.  I made these cookies this afternoon and they are delicious.  Extremely fluffy, not too sweet, and plenty of pumpkin flavor.  I stacked mine on parchment paper to prevent sticking.  I’m going to take the advice I read and leave them out on the counter overnight.  Click for the recipe. […]

  5. Pumpkin Cookies - Eating With Sporks replied:

    […] The other day while I was doing my typical afternoon spend time looking at different food blogs I came across a pumpkin cookie recipe.  The second I read the recipe I knew I was making it.  For a quick second I thought about making pumpkin pie, but then realized how much I really didn’t want to deal with a pie crust so I opted for a dessert-less Thanksgiving.. unless someone else was going to make something.  I’ll let you know if that happens.  The thought of making no dessert did feel a bit odd as I do love pumpkin pie, pecan pie, and apple pie quite a bit.  I grew up with having the option to eat all three every Thanksgiving.  In fact I grew up with the most delicious Thanksgiving spread.  More variety than I’ve ever seen anywhere else.  All homemade too!  But coming off a bout of food poisoning I decided to take it easy.  I made these cookies this afternoon and they are delicious.  Extremely fluffy, not too sweet, and plenty of pumpkin flavor.  I stacked mine on parchment paper to prevent sticking.  I’m going to take the advice I read and leave them out on the counter overnight.  Click for the recipe. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback URI

%d bloggers like this: