No, you didn't read that title wrong. It says Pumpkin Crap Cookies.
Fall used to be one of my least favorite times of year. Sure, I liked the leaves well enough, but I didn't like going back to homework and heavy backpacks and hanging up my sundresses. But as I've gotten older and more independent, and chores became voluntary (*shivers*), I really started to appreciate the festivities of fall. I'm talking about sweater weather, cinnamon candles, and of course, pumpkin sweeties.
However, confession: I have been failing as a wife for three years now, because up until this last month, despite his pleading, hubs and I have never made pumpkin cookies of any variety.
I know, I'm basically the autumnal Satan.
But thanks to my friend Mariel (who not only makes delicious cookies but seasonal snugglies with her creative crocheting, check her out here), I have since repented and prepared these sumptuous solids twice in three weeks. And to further my concession to the equinox, I'm sharing it with all of you!
Before you go thinking this is a load of crap (which it is), this is indeed the real moniker given these munchies. It comes from the cake-like consistency of the batter and how it bakes. As you can see in my photos, they look like little piles of orange, butterscotch-y ordure, but believe me, they are anything but poopy or scary. Keep reading for the recipe. Enjoy!
Pumpkin Crap Cookies
1/2 cup soft butter (tub or margarine) 1 small can Libby's pumpkin* 1 egg 1 cup sugar 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 bag butterscotch chips (you can also use chocolate chips, if preferred)
*Make sure you use canned pumpkin >>NOT CANNED PUMPKIN PIE MIX<< Preheat the oven to 375 degrees.
In a mixing bowl cream the butter. Add the pumpkin and mix (there will still be bits of butter in the batter, this is normal). Add the egg, sugar and vanilla. And mix until it's all together. In a separate bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon (It's very important to whisk it so it gets lots of air). Add the flour mixture to the pumpkin-butter bowl and mix it up, scraping the sides occasionally. Add the butterscotch chips. Now this is the reason it is called "crap cookies"--the batter is cake-like.
Spoon the batter in scoops onto a well greased sheet (or non-greased silicon baking mat if you have it). Bake 12-14 minutes until just browned around the edges. (You can use a small fork or toothpick to stick a cookie; if it comes out clean, it's ready!)
When finished baking, let the pan cool for about 2 minutes. Then remove the cookies and place on a cooling rack. When they are cool enough to eat, dig in! Recommendation: eat with a small glass of milk, Apple Cider, or Hot Chocolate for full fall appeal.
Enjoy!!!!!!!!
Further Recommendations: If you have leftovers, put them on a plate and cover them with saran wrap or put them in an air-tight container and store in a cool, dry place; storing them in the fridge is a good idea if you plan to keep them for a long time (though I don't have the fortitude to accomplish that! Bravo!)
