Happy Thanksgiving friends! Just wanted to pop in and share the formal recipe for our favorite Thanksgiving tradition, Pumpkin Cloud Cookies.-
<I’ll update the post with completed photos but I shared the basics on Instagram Stories yesterday and thought I’d had the entire recipe here for your enjoyment! My little gift to you from our family this Thanksgiving.</p>
They are light and fluffy, yet stuffed with sweetness of the chips and cranberry. The coating of chocolate could be omitted because they are that good, but I would advise against it. Chocolate makes everything better.
Pumpkin Cloud Cookies
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup solid pack pumpkin puree
- 2 1/4 cups all-purpose flour or CUP4CUP Gluten Free Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup dried cranberries
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoons orange zest
- 1/2 cup chopped walnuts or pecans
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1/2 package chocolate almond bark or candy chocolate
- 1/4 cup bittersweet chunks
- Preheat the oven to 375. Cream the butter and sugar together until light and fluffy. Fluffy is important!
- Add the eggs, vanilla, and pumpkin and mix.
- In a separate bowl, sift the dry ingredients together and then gradually mix the wet and dry ingredients together.
- The finished dough is very gooey. I use a cookie scoop and drop them on a parchment lined cookie sheet.
- Bake for 11 minutes.
Slide cookies on sheet of parchment to cooling rack or counter. Once the cookies have completely cooled, melt your chocolate. I like to microwave it for about 45 seconds, take it out, stir it, and then go for another 45 seconds.
Using a spoon, top each cookie with a coating of chocolate. Allow chocolate to harden and store in air tight container.
I hope your family loves these as much as we do! They have been a favorite for about 10 years.
Happy Thanksgiving my sweet friends!!