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| PUMPKIN-BUTTERMILK COOKIE | |
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2 cups sugar 1 cup (2 sticks) butter 1/4 tsp. salt 2 eggs 1 tbsp. vanilla 2 tsp. baking powder 1 tsp. baking soda 1 cup buttermilk 4-5 cups all-purpose flour (enough to make firm) 1 cup solid-pack canned pumpkin (Libby's) 2 tbsp. cinnamon Preheat oven to 350°F. Combine first 5 ingredients to a creamy mixture add pumpkin and set aside. Mix dry ingredients together and slowly mix the creamy and the dry ingredients together. Add buttermilk and mix. Add more flour if necessary. Batter should be firm enough to hold a peak. Drop by spoon fulls and bake on cookie sheet at 350°F for 12 to 15 minutes. Submitted by: Mary Anne Hulslander | |
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recipe reviews #83442
Carol Malone (Indiana) says:
At first I thought the one tablespoon cinnamon was a type-o but I made it and they are moist and GREAT.
#115218
Jackie (Florida) says:
It did take me all five cups of flour, but I substituted a cup of whole wheat flour and a cup of quick-cooking oatmeal for two of the cups. I refrigerated the dough and then rolled it into inch or more sized balls, which I then rolled in finely chopped walnuts. The cookies were cake-like, not crispy. The flavor was like you'd expect of a pumpkin spice cake. It made about seven or eight dozen. The recipe doesn't say so, but you do not need to grease your cookie sheets. For my oven it took closer to 14 minutes of baking. I require crunch to to like a cookie, but my husband liked them. The flavor was great, but not the texture, for me.
#179191
Maureen Legg (Pennsylvania) says:
These cookies are the bomb! They always turn out amazing, soft and sooooooooo popular!
#179192
Maureen Legg (Pennsylvania) replies:
I have used this recipe for over 10 years! I use powdered buttermilk and double the canned pumpkin... The cookies are so perfect. I also use baking (parchment) paper.
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