I have a confession to make... I don't know if you can tell from the pictures but... these cookies actually came out more spongy and cake-like than anticipated. I know they look deceivingly crunchy and crumbly, but they aren't in the slightest. I have two possible theories as to what made them turn out this way: 1. I over mixed the batter which did turn whip cream-like at one point and/or 2. my last minute decision to add maple syrup might have thrown off to dry to wet ingredient ratio. Don't get me wrong, they were still delicious and everyone (well almost everyone) loved them. There were the few that couldn't get past the texture but oh well, it was their loss. So in the end these cookies came out more like flap jacks... still crunchy in some places because of the nuts but extra moist like mini pancakes. Anyways, I have one can of pumpkin puree left and part of me wants to re-do this recipe without my little add in and extra mixing to see if they turn out hard and crumbly... but part of me also wants to try my hand at making a pumpkin pie. Plus is I followed the recipe and they still came out cake-like, I would not be happy in the slightest. Decisions... decisions... stay tuned!
Baco Recipe, (which I adjusted) makes 30 cookies
- 1 can of pumpkin puree (15 oz.)
- 10 oz. plain flour
- 8 oz. softened butter
- 8 oz. sugar
- 7 oz. dried cranberries
- 4 oz. chopped mixed nuts
- 1 egg
- 1 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- a pinch of ground ginger
- a pinch of ground cloves
- Preheat your oven to 374 F (190 C)
- In a bowl combine flour, baking powder, salt, and spices mixing well. Set aside.
- In another bowl, mix together butter and sugar using an electric mixer until light and fluffy.
- Add in egg, pumpkin puree, vanilla, and maple syrup. Mix well.
- Gradually start to mix the flour mixture into the butter mixture, smoothing out any and all bumps. (I may have over mixed here... my mixture turned almost whip cream like!)
- Stir in chopped mixed nuts and cranberries... and yes it's ok to eat some too.
- Using a tablespoon, measure out scoops of batter onto a lined baking tray, 6 scoops to a tray.
- Bake for 15-20 minutes (my oven is old and I usually need to leave things in longer than recipes call for) or until the edges are golden brown.
- Transfer baking paper with cookies on them onto a wire rack for 5 minutes to cool before placing them directly onto the wire rack... enjoy!
***Today I am thankful for the weekend... spending some quality time with hubs trumps everything!***