Autumn, Snacks and Treats

Soft Pumpkin Cookies

Full honesty moment here, I don’t have a lot (any) choir experience so when our pastor asked for volunteers to help start a children’s choir, I quickly signed up to be the snack provider. Because I feed people. {And I’m happy to sing along if/when necessary.}

These little choir newbies are just the cutest so when one requested that I bring cookies I was happy to oblige. They put up with so much experimentation from my kitchen – including pear tarts and overly-minted chip cookies. Such experiments are always met with a lively “Oh I’ve never had something like this before.”

I’m always amazed at the simple learning we all do together in life. What’s supposed to be a choir lesson turns into a lesson in patience, in encouraging one another, in careful and kind words. 

“Next to theology I give music the highest place of honor.”  – Martin Luther

Recently I stumbled on this recipe and it was an absolute success. The cookies flew out of the container and requests for the recipe – and a repeat – poured in. 
(Although… I did use squash instead of Pumpkin… oh those patient children.)

These Cookies are super soft – almost like a muffin or cupcake top – and just the right amount of sweetness. They are of course perfect after choir with a juice box – but also pretty amazing with a morning cup of coffee or afternoon tea. 

Soft Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt

3/4 cup sugar
1/2 cup butter
1 cup pumpkin or squash puree
1 egg

Preheat the oven to 350F. Sift together the dry ingredients. Cream together the butter and sugar. Whip in the puree and egg. Combine the wet and dry ingredients. Spoon the dough onto a greased or silicon baking sheet. I do a large spoonful each. Bake for 15-18 minutes. 

Let cool and gobble up. Skål!

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