An Autumn Drop Cookie

My earliest cookie baking memory is with Mom, making drop cookies.

She mixed a wonderful chocolate chip cookie batter with a few special ingredients. They were a childhood favorite and still are; they remind me of a time when we were allowed to taste the batter (enter evil salmonella).

. . . I can't believe I have not made these cookies since I began writing Suite Apple Pie! Must put them on my to-do list. . .
But, I digress. . .

Drop cookies are wonderful because they are so easy. They may not be perfectly formed as other cookies, but something delicious doesn't always have to be pretty. As a little girl, Mom would make the batter in her old school KitchenAid mixer, and just before the end I could add the chocolate chips. She would add chopped walnuts to the second half of the batter- the adults liked those, we kids had not yet learned their appeal.

Mom would line us up (sometimes the brother(s) would join) at the counter with wax papered baking pans and spoons to make the cookies. We used two teaspoons to drop balls of batter onto the pan, always making more than the recipe proclaimed. Three small cookies are always better than one big one!

I used the same technique for these Pumpkin Cookies.

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I like pumpkin, but in October-November it turns to love and I go through multiple cans of puree making oatmeal, waffles, and breads.

This is my first cookie; they are tender and flavorful from the cinnamon and nutmeg. Several variations come to mind: try adding pumpkin pie spice, or perhaps some toasted pecans or a glaze.

Pumpkin Cookies

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 stick butter, softened
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Line several baking sheets with wax or parchment paper.

Combine the flours, oats, baking soda and powder, spices, and salt in a bowl. In an electric mixer, cream the butter and sugar together until smooth and creamy. Beat in the pumpkin, egg, and vanilla. Slowly add the dry ingredients until incorporated, scraping down the sides as needed. Using two teaspoons, drop small amounts of batter onto the baking sheets.

Bake for 12-14 minutes, switching oven racks halfway through. Cool on the baking sheets for 4 minutes, then remove to wire racks to cool completely. Store in an airtight container.

Makes about 50 cookies

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