Nyt Cooking Pumpkin Drop Cookies

Margaux Laskey senior staff editor at NYT Cooking said casseroles meatloaf quick breads drop cookies and cakes are also great ideas.

Nyt cooking pumpkin drop cookies. Whisk together flour baking powder baking soda salt cinnamon and nutmeg and put aside. Also may be frosted but are very good left unfrosted also. Well besides apple pie and chocolate cake.

Beat until light and creamy. Heat oven to 350 degrees. Beat in flour 1 12 teaspoons pumpkin pie spice baking powder baking soda and salt.

Whisk together flour baking powder baking soda salt cinnamon ginger and nutmeg in a medium bowl. Drop rounded spoonfuls of dough onto greased cookie sheet. Scoop dough out 1 12 Tbsp at a time and drop onto prepared baking sheets.

Mix in pumpkin purée followed by vanilla and spices. See more ideas about recipes nyt cooking cookies. Combine flour baking soda baking powder cinnamon nutmeg and salt in medium bowl.

Beat in the egg the pumpkin purée and vanilla extract until blended. In 2nd larger bowl beat together butter applesauce brown sugar. Cream 12 tablespoons 1 12 sticks butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy about 3 minutes.

Mix sugar shortening and pumpkin together. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet. Drop a spoonful of the cookie batter about 15 oz onto a cookie sheet and use a spoon to flatten it out a bit.