What comes to mind when you think of the state of Indiana? For some, the answer is basketball so that is what I chose to enter as my cookie representing Indiana in the Better Homes & Gardens State Cookie Contest. Starting at 8am Central time, you can visit the Better Homes & Gardens Facebook page and vote for my entry! If I win, I will be able to give away a BHG Bakeware Set to a My Evansville Mommy reader. You can vote once per day, so please cast some votes for me!
I decided to make a pumpkin flavored cookie since I wanted an orange color. I enhanced the color with drops of red and yellow food coloring - however once the cookies were baked the color was paler than I had hoped. Next time I'll use even more!
The Better Homes & Gardens 10x15 non-stick cookie sheet was great to work with! The cookie recipe called for parchment paper on the cookie sheet, but I wanted to test out the non-stick finish so I opted to skip the parchment paper. The result? The cookies slid of the sheet like a dream and were perfectly baked!
The cookies were decorated with a small tube of black decorator gel. This was a super simple method but honestly not very cost-effective as I barely was able to decorate five cookies with one tube. So for an entire batch, using some melted dark chocolate in a ziploc back with the corner snipped would probably work just as well (and be even tastier).
Pumpkin Basketball Cookies
2 cups flour (I used half whole wheat and half unbleached)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
1 1/4 cups brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup pure pumpkin
Red and yellow food coloring
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Meanwhile, beat eggs and brown sugar until smooth and fluffy (about 2 minutes). Beat in the oil, vanilla, and pumpkin. Add food coloring (if desired). Add the flour mixture and mix just until incorporated.
Drop by rounded half-tablespoonfuls on a non-stick baking sheet (or baking sheet lined with parchment paper). Bake at 325 degrees for 12-14 minutes or toothpick inserted in center comes out clean. Yields about 30 cookies.
Recipe adapted from Joy of Baking.
Disclosure: I received a complimentary Better Homes & Gardens baking sheet to use for my entry in this contest. No other compensation was received and all view expressed are my honest opinions uninfluenced by the product received.
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