Pumpkin Cookies

Although there is already a pumpkin cookie recipe on this blog, I wanted to try another recipe.  The result was a rich, delicious cookie.  They're also easy to make.  Julia even helped me.

2 cups (260 grams) all purpose flour {as my thing, I used 1 cup pastry wheat flour and 1 cup all purpose}

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs, room temperature

1 1/4 cups (260 grams) light brown sugar

1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)

1 teaspoon pure vanilla extract)
1 cup (215 grams) pumpkin puree

Optional goodness:
1 cup chocolate chips or chopped nuts
frosting:

4 oz cream cheese, regular or low-fat, room temperature
2 T unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp pure vanilla extract

Stir together dry ingredients.  In another bowl, mix eggs and sugar until thoroughly mixed (about 2 minutes).  Add oil, pumpkin and vanilla extract.  Slowly beat in the flour mixture.  Fold in chocolate chips or nuts.  (I used 1/2 cup dark chocolate and 1/2 milk chocolate chips.)  Line a baking sheet with parchment paper.  Use 1/4 measuring cup to scoop out huge cookies.  Bake at 325 degrees for 15 minutes.  It made 15 giant size cookies.  The original recipe says it yields 18. 

Source: Jaworski, Stephanie. "Pumpkin Cookies." Recipe  Joy of Baking.com.  http://www.joyofbaking.com/PumpkinCookies.html#ixzz1e7h8Enhi