So here's something fun! This week we did a 'bake off'. Lori and I decided to each try this cookie with the pumpkin butter we sell in the store and bring it for taste testing. We used exactly the same ingredients (except I added chocolate chips instead of the nuts and raisins) and the results were quite different! My cookies spread and were thinner, Lori's were soft and cakey. We have discussed this at length and can't quite figure out why. I spooned my flour into my measure, Lori scooped but other than that, we did everything else the same. What does this mean? We're not sure but the real result is that these were a really good, soft cookie! Flavor was great, both versions - with chocolate chips and without were excellent! If you decide to give them a try, you can get the pumpkin butter online or instore - it's New Canaan Farms Pumpkin Butter from Texas and it's great in this cookie, on a scone, toast, waffle and pancakes.
Let's get baking . . .
Pumpkin Butter Cookies
In a small bowl, whisk together 1 c. flour 1/2 tsp. b. soda 1/2 tsp. b. powder 1/2 tsp. salt 1/2 tsp. pumpkin pie spice 1/2 tsp. cinnamon
In the bowl of your stand mixer, cream together 1/4 c. butter, room temp 1 c. packed b. sugar
Add in 1/2 c. quick oats 1/2 c. pumpkin butter 1 egg
Gradually add in your flour mixture to the butter mixture, alternating with 2 tbsp. milk.
Add in 1/2 c. chopped pecans 1/2 c. raisins or 3/4 c. chocolate chips
Bake at 350 for about 12 minutes, until golden on top.
