|Giant Pumpkin Puff Cookie|
|This is the size Ice Cream Scoop that I use.|
You won’t need to waste your time creaming butter or shortening for this since my recipe uses only four tablespoons of canola oil.
The most difficult step is just assembling the ingredients and then dropping this wet batter with an ice cream scoop to your greased cookie sheets. Actually, the hardest part is waiting for your oven’s timer bell to ring so that you can finally taste these fragrant puffs that smell so good while baking.
My Giant Pumpkin Puff Cookies
3 cups of flour
2/3 cup of sugar
|Plate of Giant Pumpkin Puff Cookies|
1 teaspoon of baking soda, leveled
3/4 teaspoon of salt
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
4 tablespoons of canola or corn oil
1 cup of canned or cooked, fresh mashed pumpkin
3/4 cup of buttermilk or sour milk
1 large egg
3/4 cup of raisins
Sift all your dry ingredients together in a large mixing bowl.
Add the oil and mix through until it gets somewhat crumbly.
In another mixing bowl, you combine the pumpkin, egg, and milk.
Now mix the moist ingredients with the dry and blend together. This will be a wet batter.
Stir in your raisins last.
Use an ice cream scoop to drop the batter onto your greased cookie sheets, leaving room for them to spread.
Bake at 400-degrees for about 15 minutes, depending on how your oven is regulated. Insert a toothpick to see if anything sticks testing if done.