We began this recipe post with the intention of doing a recipe rewind on one of our very first recipes. For some inexplicable reason though, our pantry was missing one of its most used spices – cinnamon. Those of you who have been with us since the early days will know that I love cinnamon, and Mae tends to use a lot of it in her baking. The fact that our pantry was devoid of the crucial spice of our baking supplies was peculiar indeed. That didn’t stop Mae though. It was simply time for another cookie recipe.
After perusing our pantry, Mae pulled out a little used spice mix: pumpkin pie spice. Everyone loves pumpkin spice, right? Wrong. It turns out that some people are not interested in the annual explosion of all things pumpkin spice. I’ll even admit to groaning at the mention of pumpkin spice lattes and cheesecakes. I’m not even particularly fond of pumpkin pie, but it’s Mae’s favourite.
Now even though pumpkin spice isn’t my favourite, I wasn’t going to complain if Mae wanted to bake some cookies. You see, I’m on a bit of a cookie diet these days. I’m a bit of a cookie monster, some might say (including Mae). So, I had to start making some changes. I no longer buy store-bought cookies – and I only consume cookies that I actually make from scratch (… and I have to share). There’s a loophole though, dear readers…. and that loophole is you. Since Mae really loves developing new recipes for you all, there was bound to be another cookie recipe in the mix soon.
I get to take the photos for these posts, so of course I’m gonna sample the subject matter. Besides, how else am I gonna tell you how surprisingly delicious I found these Pumpkin Spice Cashew Cookies. These cookies only lasted a couple days in our cookie jar because even our guests found them that delicious. Don’t believe me? Try ’em yourself! I mean, they’re cookies… and they’re delicious. ‘Nuff said.
Here’s what you’ll need to make my wife’s Pumpkin Spice Cashew Cookies:
- 1½ cups organic cane sugar
- ½ cup butter
- ½ cup vegetable shortening
- 1 large egg, slightly beaten
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 cup crushed, salted cashews
- pinch of salt
- Preheat oven to 350 F.
- In large bowl, beat sugar, butter, and shortening until thoroughly combined and fluffy.
- Add egg, molasses, and vanilla. Mix well.
- In separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Add in batches to wet ingredients, until completely combined.
- Mix in cashews.
- Roll into 1 inch balls and place on ungreased cookie sheet.
- Bake 10 - 12 minutes or until edges begin to brown.
- Remove and allow to cool for a couple minutes before transferring to wire rack to cool completely.
Gregg & Mae