I've heard a bit about the pumpkin shortage in certain parts of the country and am fortunate to report no site of one here yet. Sorry if this applies to you-I can send you some if you'd like. That being mentioned I thought I would get a jump start to fall baking while the pumpkin was available. And boy did I find a good one. Goodthingscatered is a goldmine for wonderful baked treats, check Katie out if you get a chance. The little cookies made the house smell scrumptious and is a wonderful way to kick off the first full day of fall!Spiced Pumpkin Nut Cookies
2 c. plus 2 Tbsp all purpose flour
1 Tbsp ground cinnamon
1 ½ tsp ground nutmeg
1 tsp ground ginger
1/4 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 Tbsp) unsalted butter, softened
3 Tbsp oil
1/2 c. granulated sugar
1 c. dark brown sugar, packed
3/4 c. pumpkin puree
1 Tbsp applesauce
1 egg, room temperature
1 tsp vanilla extract
3/4 c. chopped walnuts
3/4 c. raisins
Directions:
-Preheat oven to 350 degrees and line baking sheets with parchment.
-In large bowl, combine flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
-Whisk to combine well and set aside.
-In bowl of stand mixer, combine butter oil and sugars.
-Beat on medium speed until fluffy and light in color, about 1 minute.
-Add pumpkin, beating to combine.
-Scrape down sides of bowl and then add applesauce, egg and vanilla, beating to combine well.
-Scrape down sides of bowl then add flour mixture.
-Beat on low until barely combined, or use a wooden spoon to just barely incorporate, do not over mix.
-Remove bowl from mixer.
-Add walnuts and raisins and gently fold into batter.
-Chill the batter, covered in the refrigerator for one hour.
-Using large spoon, spoon 2 inch wide rounds onto baking sheet, spacing 2 inches apart.
-Place into oven and bake for 13-15 minutes.
-Remove from oven and let cool on baking sheets for 10 minutes.
-Transfer to wire racks to cool completely.
Makes about 36 cookies
