Best Little Fall Cookie EVER!
Have you ever noticed that whenever you make something that calls for pumpkin puree, it NEVER seems to require that you use an entire can? So what, exactly are these commercial canners thinking you are going to do with these little dribs and drabs of pumpkin?
Ta-Da! Laura’s great little cookie recipe is coming to your rescue! It only requires ½ cup of the pumpkin puree, so it will easily allow you to make these tasty cookies with something you might have discarded, otherwise. I don’t know about how y’all were raised, but in my house, it was closely akin to an unforgiveable sin to throw away food. We had 9 mouths to feed. Plus, there were all of those starving kids in China!
As Laura says, “These are the perfect thing to keep in your cookie jar during the autumn season!” With that small amount of pumpkin, the taste is not going to be too dramatic, it is really the fall-type spices that you will notice, which is why these cookies remind me of Snickerdoodles, only better because of that little bit of pumpkin.
These cookies also come very highly rated by Laura’s husband and daughter, who can’t seem to get enough of them. Oh boy, just what I need, yet another addictive cookie!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Be sure that you refrigerate your dough, letting it rest and chill for about 30 minutes. This makes it easier to form the balls you will use to shape the cookies.
Recipe and image courtesy of Laura at Southern Made Simple
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