I was asked by my Auntie to try to make the pumpkin cookies more crispy. I have never tried it. Adding pumpkin to anything is going to add a moisture factor, just like bananas do. So I was a bit perplexed. I have made crispy cookies just not with a Puree mixed in. I took my original Pumpkin Cookie Recipe. The one I have yet to post. I changed and omitted a few ingredients. It was a matter of baking and changing the way they were put on the cookie sheet that made a lot more difference. 3-4 tries later I had a decent crispy cookie with a tender inside.
Combine: 1 1/2 Cups Sugar, 1/2 cup Karo Syrup (I used Dark, that’s what was in my pantry), 1 small can of Pumpkin.
Add 1 Cup Softened Butter, 1 tsp. Vanilla, mix well
Add 3 and 3/4 Cups Flour and 4 tsps. Baking Powder along with 2 tsps. Pumpkin Spice.
Mix until combined
Drop by Ice cream scoopful onto a cookie sheet with Parchment (Grease the parchment). Use a glass with sugar pressed to the bottom to flatten rounds. (Don’t Worry it will stick, just keep pressing sugar into it)
Bake in a Preheated oven at 400 Degrees Fahrenheit until golden brown, the longer they stay in the crispier they get. Just don’t burn them. I didn’t time these. This recipe makes quite a bit of cookies. Be prepared to have several pans on hand.
Allow to Cool Completely to get the best crisp texture.
And Auntie, Let me Know how it Works!