Saturday, November 21, 2015

Recipe: My Giant Pumpkin Puff Cookies Are Spectacular!

Giant Pumpkin Puff Cookie.jpeg
Giant Pumpkin Puff Cookie

Ice Cream Scoop.jpeg
This is the size Ice Cream Scoop that I use.
The recipe that I have for you today is delicious and truly easy to make. Imagine a soft, cake-like pumpkin cookie with just some ginger and cinnamon for spices to go along with fresh or canned pumpkin that is accompanied by plump raisins to pump up the flavor in each moist bite.   

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.jpeg
Plate of Giant Pumpkin Puff Cookies
1 tablespoon of baking powder, leveled
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.