Chewy Pumpkin Spice Cookies Recipe :)

It seems like I always go on a serious baking spree in the Fall...so many pumpkin recipes to try, and lots of tailgates and other events where I can test my baking experiments on my family and friends.  :)  In preparation for tomorrow's Virginia Tech vs. Boston College tailgate, I decided to bake Chewy Pumpkin Spice Cookies, which I made from scratch, using this Betty Crocker recipe as a guide, but adapting it to incorporate more spices and more pumpkin-y flavor!

Juliana's Chewy Pumpkin Spice Cookies

2/3 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened

1/2 cup unsweetened applesauce
2 teaspoons vanilla
1 - 15 oz can pumpkin (not pumpkin pie mix)
2 eggs (1/2 cup egg substitute)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 tsp ginger
1/2 teaspoon salt 

Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, butter, applesauce, and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. 

Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, ginger, nutmeg, and salt.

 

On ungreased cookie sheets, drop dough by heaping tablespoonfuls. 

  

Bake 7 to 8 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. 

Cool completely, about 40 minutes. Frost with your favorite homemade or store bought cream cheese icing. (Don't forget to store them in an air tight container so they will stay soft)!

And VOILA! These little, incredibly soft, pumpkin gems are ready to head to Blacksburg and get their tailgate on! :)  With that, I should probably be heading to bed, as we have an early morning ahead of us in order to make the trek down to Tech to allow plenty of time for tailgating. If you happen to be going to the game as well, you should totally stop by and try a pumpkin cookie (or 2 or 3 :)

Night y'all and Go HOKIES!