Is it just me, or do you think the tops of muffins are the best part?
I always rip off the tops of the muffins and save it for last. Eating the boring bottom part first so I can get it out of the way. Well, these cookies are like eating all the good stuff of a muffin. And it was created this way totally by accident.
I was assigned Corina’s blog Searching for Spice for the October reveal day in a little thing I am a part of called Secret Recipe Club: a fun little club that tries out recipes from other blogs and shares it.
Now normally I would be trying to convince you to join this club, but it is ending next month so this will be my second last assignment. And it is one of the better ones.
While browsing Corina’s blog, I found so so SO many recipes I wanted to try. But since the recipes were supposed to be Fall themed, I was restricted in my choices of what I could pick. I knew I wanted to make something with pumpkin, so when I saw a recipe for pumpkin cookies on her blog, I instantly bookmarked it.
Now I’m not sure what happened with my cookies when I converted her recipe from grams to cups, but I am loving the result! Where her cookies were nice and flat, mine are round and soft and taste exactly like a pumpkin muffin top.
Something which I have been trying to figure out how to do since the first time I had a muffin. So a very, very happy accident.
These cookies are great for breakfast because they aren’t too sweet, they pair perfectly with coffee (tested and true), and, they are perfect to grab and go out the door if you find that you are running late for work.
…not that I have experienced that at all. No way, not me.
Super soft pumpkin cookies that taste like a pumpkin muffin top. Not too sweet, so it is a perfect breakfast recipe.
- 2/3 cup granulated sugar
- 1/2 cup salted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp allspice
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, cream together the sugar and butter until light and fluffy. Mix in the egg, vanilla and pumpkin until fully combined.
Add in the flour, baking soda, baking powder and allspice until fully incorporated.
Scoop the batter on the prepared baking sheet, and bake in the preheated oven for 15-20 minutes.
Adapted from Searching for Spice.