Pumpkin Spice Cookies

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cardamom
• 2 sticks unsalted butter
• 1 cup brown sugar, firmly packed
• 3/4 cup sugar
• 5 tablespoons pumpkin puree
• 2 1/2 teaspoons vanilla
• 1 cup chocolate chips

Steps

1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, combine flour, baking soda, salt, cornstarch, cinnamon, ginger and cardamom. Set aside.
3. In a medium-sized bowl, combine the butter with both sugars until light and fluffy. Add the pumpkin puree and vanilla and beat until well combined.
4. Slowly add in the flour mixture and mix until it is just incorporated with the butter mixture. Fold in the chocolate chips.
5. Chill the cookie dough at least 30 minutes.
6. Create cookie balls with a small ice cream scoop and place on lined baking sheets at least 2 inches apart.
7. Bake for 8 to 10 minutes or just until edges are light golden br\[own\]… (rest of the line not visible).

Notes

From a printed recipe (Rural Missouri, December 2021, p. 41) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Last direction line ends at “light golden br…”: on 28 the rest is hidden under a folded-over photo flap; on 29 the line is cut off by the bottom edge of the scan. Anything after that line (if there is any) is missing.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.