Each year as fall approaches I look forward to many things, like cozying up in a snuggly sweater, watching the kids jump in piles of leaves and indulging in my favorite fall treats. I love pumpkin, and look for ways to add it to all sorts of things. Fortunately, my family loves it too, and my daughter recently requested pumpkin pancakes with no prodding from me. Today, we made pumpkin waffles and last week we had some delicious pumpkin bread (enriched with flaxseed so it was quite healthy too). One of my new favorites is a variation I came up with just yesterday, just in time for a pumpkin carving party. I made pumpkin cookies and they were a hit with both adults and kids too! I got the recipe from the babysitter of a friend a few years back, and made my own adjustments. I hope you'll enjoy it!
1 stick butter, softened
4 oz. 1/3 less fat cream cheese
1/2 cup light brown sugar
1/2 cup sugar
1 cup pumpkin puree (roast your own pie pumpkins and puree, or use canned)
1/2 teaspoon vanilla
2 cups flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 375. Cream butter, cream cheese and sugars in bowl of electric mixer until light and fluffy. Add egg, pumpkin and vanilla and beat well. In a separate bowl, mix remaining ingredients well. Add to butter mixture and beat until well blended. Drop by rounded teaspoons full 2" apart on cookie sheet and bake for 15 minutes or until slightly golden and firm to the touch. Enjoy with a mug of warm cider or a glass of cold milk.