Growing up, pumpkin cookies were an integral part of any holiday celebration. My mom’s were the absolute best. People always asked her to make them, and they vanished from any platter in no time. So much so that she usually had to make double batches! Now it’s my turn to make these tasty holiday treats, and I thought I’d share the recipe with you.
3 Cups All Purpose Flour
1 1/2 Cups Old Fashioned Oats
2 Teaspoons Pumpkin Pie Spice -OR- Cinnamon
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 15 oz. Can Pumpkin
1 Cup Butter (softened)
2 Cups Brown Sugar
1 Teaspoon Vanilla
1 Cup Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans (optional)
Preheat oven to 350 degrees Fahrenheit. Slightly grease a baking sheet.
In a bowl mix together dry ingredients (flour, oats, salt, soda, and spice.)
Cream together butter and sugar. For this particular recipe, I use the dough paddle on my stand mixer.
Add egg and vanilla to butter and sugar mixture. Stir in.
Alternate adding pumpkin puree and dry ingredients, mixing well after each addition.
Stir in chocolate chips and walnuts.
Drop by tablespoonfuls on to prepared baking sheet.
Bake for approximately 18 to 22 minutes (until golden brown).
Remove from baking sheet and cool on rack.
Variations: If chocolate chips aren’t your thing, you could substitute them with raisins. For a richer flavor, toast nuts before adding to batter.
What are your favorite family traditions for the holidays? One of mine is decorating the tree while listening to Christmas records, sipping hot cocoa, and eating tasty holiday treats.
Of course, the tastiest treats are made with the best ingredients. That’s why I use Hiland Dairy in my holiday baking. I’m an Oklahoma girl, and I drive past Hiland Dairy plants on a regular basis. I like knowing exactly where my ingredients are coming from! I’m confident in the quality of their products and appreciate that they never use artificial growth hormones. Ready to check out Hiland for yourself? Click here to learn more to enter for a chance to win a year of Hiland Products.
You know those traditions I mentioned earlier? With Christmas just around the corner, I couldn’t wait any longer to break out the vinyl collection, decorate the house, and whip up two of my family’s favorite winter sweets: White Chocolate Peppermint Stick Scones & Double Chocolate Hot Cocoa.
3 Cups Flour
4 Teaspoons Baking Powder
3 Tablespoons Sugar
1 Teaspoon Salt
1 Stick Hiland Butter (8 Tablespoons)
3/4 Cup Hiland Half & Half
1 Cup White Chocolate Chips
6 Crushed Peppermint Sticks (Candy Canes)
Pre-heat oven to 400 degrees (Fahrenheit).
In a large bowl combine dry ingredients –including sugar.
Cut butter in to flour mixture. Tip: I usually pop my butter in the freezer for about 15 minutes before I plan to use it. Then I use a cheese grater to finely grate butter on top of flour mixture then work it in.
In a smaller bowl pour in half & half and beat egg.
Stir egg mixture in to flour slowly.
Stir in chocolate chips and candy cane fragments.
Turn dough out onto a lightly floured surface and knead gently.
Form dough in to a circle and cut in to eight equally-sized wedges.
Place scone wedges on prepared (lightly greased) baking sheet.
Bake for approximately 15 minutes, or until golden brown.
Double Chocolate Hot Cocoa Ingredients
1/3 Cup Cocoa Powder
1 Tablespoon Sugar
1 Cup Boiling Water
1 Pinch of Salt
1 Quart Hiland Chocolate Milk
3/4 Teaspoon Vanilla
Half Pint Hiland Heavy Whipping Cream
Bring water to a boil in a saucepan.
Add cocoa powder, sugar, and salt. Let boil for about a minute, stirring constantly.
Add Hiland Chocolate Milk and heat though, stirring often. Do NOT boil.
Add vanilla and stir.
Whip Hiland Heavy Cream in a mixing bowl.
Serve hot chocolate with a dollop of whipped cream and garnish with crushed candy cane pieces.