Punkindoodle Cookies

We live off the end of Pumpkintown Road (pronounced Punkintown by the locals, so of course they have to be Punkindoodle's)...how could I not make these delicious cookies that are a modification of a recipe (I doubled the recipe and included whole wheat flour) I found on the "Born Again" Farm Girl blog?  They are a cake like pumpkin cookie with a nice spice kick from the nutmeg and ginger. 

Punkindoodle Cookies



Ingredients:
1 cup softened butter
1 1/5 cup Sugar
3 cups all purpose flour
1 cup whole wheat flour
2 eggs
1 cup of pumpkin puree (I used pumpkin I pureed, labeled and froze last year)
1 1 /2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
Extra white and raw sugar for rolling

Directions:

Combine the dry ingredients.

Be sure they are evenly mixed together.

Blend the softened butter,

...add the eggs,

...and beat together.

Add the vanilla and pumpkin puree (I cut the corner off the plastic baggie to squeeze out every bit of the pumpkin goodness),

...blend everything together (make sure the puree is completely defrosted or the butter will harden again).

Add the wet ingredients into the dry and combine. 

The batter will be very thick and sticky.  Combine the white and raw sugars into a small bowl,

...make small balls with the batter (about 1 inch round or less),

...and roll them in the sugar.

Place them on a greased cookie sheet and press gently to flatten them a little.

Bake at 350 degrees F until the outside crisps a little (they won't really brown), anywhere from 10 - 18 minutes depending on the size of the balls and elevation (I made mine a little bigger than 1 inch and it took 18 minutes to cook completely).  Allow to cool a bit on the cookie sheet and then transfer to cookie racks to cool completely.

Punkindoodle deliciousness!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Lise