Sorry we didn't do this yesterday -- we were at Disneyland, haha, just like that pardoned presidential turkey -- but as it's still only 10: 30 in the morning on the East Coast and 7:30 a.m. on the West Coast, we'll make the wild assumption that you're all not up and cooking already. (Many of you will not be "up and cooking" all day long, and for this we either toast you or weep for you, depending on the reasons for your particular circumstance.)
Pumpkin Cookies made with that old can of pumpkin that has been in your pantry for a year or two.
1/2 cup butter, softened 2 tablespoons oil, grapeseed works 3/4 cup firmly packed brown sugar 1/4 cup white refined sugar 1 large egg 1 teaspoon vanilla extract 1 cup canned or fresh pumpkin puree 2-2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground clove 1/2 teaspoon pumpkin pie spice
Preheat oven to 350°F and grease cookie sheets with real butter. In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Add to butter mixture and beat well to combine. In yet another bowl, mix sugar with pumpkin pie spice and set aside. Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Top with pumpkin pie spice sugar mixture while still hot. Transfer to racks to cool.
Pumpkin Snickerdoodle Cookies
from my recipe page at <a href="http:\/\/www.grouprecipes.com\/93047\/pumpkin-snickerdoodle-cookies.html" target="_blank">" rel="nofollow noopener" title="http://www.grouprecipes.com/93047/pumpkin-snicker...">http://www.grouprecipes.com...
Pumpkin Cookies made with that old can of pumpkin that has been in your pantry for a year or two.
1/2 cup butter, softened 2 tablespoons oil, grapeseed works 3/4 cup firmly packed brown sugar 1/4 cup white refined sugar 1 large egg 1 teaspoon vanilla extract 1 cup canned or fresh pumpkin puree 2-2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground clove 1/2 teaspoon pumpkin pie spice
Preheat oven to 350&deg;F and grease cookie sheets with real butter. In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin pur&eacute;e. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Add to butter mixture and beat well to combine. In yet another bowl, mix sugar with pumpkin pie spice and set aside. Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Top with pumpkin pie spice sugar mixture while still hot. Transfer to racks to cool.
Thats what a gimp is for.
Maybe try adding some lean gamey sausage like elk or deer?
Nah, pretty sure both elk and deer are vegetarians.