When I went home, I had eyes on making some new cookies.
At first I didn't think I would be able to make it...my dad didn't seem interested in pumpkin. However, when I showed him the recipe he decided it would be okay. At first I was worried about the cookies as they felt pretty cakey. However, that first night they were great. The perfect cookies to go with milk. Overnight, however, they became very soft and moist. The flavor was still good...and every bite that had a kiss in it was DELICIOUS!
Somehow, I just don't think pumpkin was made to be used in a cookie. All in all, this has great flavors but the texture is just not my preferred cookie flavor. If you like softer cookies, though, I highly recommend this recipe from Picky Palate!
"Double Pumpkin Kissed Cookies"
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs (I think I used 1 egg)
1 Tablespoon pure vanilla
1 Cup pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
12 oz bag chocolate chips
35 or so unwrapped Pumpkin Spice Kisses, quartered
Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined. Place dough onto baking pan or stone and bake for 10-12 minutes. Makes about 4 dozen.
Jenny suggests using a muffin top pan to make larger cookies. She says, "If using muffin top pan, scoop 1/4 Cup dough into each muffin top cup that has been sprayed with non-stick cooking spray. Press to spread to edges. Bake 10-12 minutes or until edges begin to brown. Let cool in pan for 5 minutes before transferring to cooling rack. This makes 24 cookies.