For a bunch of years now, I have been making Giant Ginger Cookies. Now, I admit that they are totally amazing left in their normal state. But, I will also admit that I generally try to improve on every recipe I try. I love changing it, to improve it or find a different, yet still good, flavor.
I met a woman, one time, long ago, who used to cater weddings and other large events. She taught me that you can replace shortening with a lot of other things. She mentioned anything from applesauce and bananas to pumpkin and avocado. I was awestruck, I had never thought about these options before.
Last year, I posted about my Giant Ginger Cookies and how much they are loved. Well, this year I switched out the shortening for pumpkin. Matt will tell you that I have an unnatural love for pumpkin. I have tried applesauce and I won't touch bananas. Avocados, yuck in cookies at least, so the next option was pumpkin.
I have made pumpkin chocolate chip cookies with a spice cake mix, they have never been my favorite. Maybe because of the texture, and maybe because of the chocolate chips. One of these days, maybe I will share my Grandma's Pumpkin Pie recipe - when I have decided that no one will sell it and make tons of money off of it. I have made Pumpkin Bread and all I can say is yum. I am the type of person who, fed my babies canned pumpkin instead of baby squash.
Okay now for the reveal. The cookies turned out amazing. Because of the texture of the dough, I couldn't roll them in sugar. So they weren't as sweet as they are normally, which is just fine with me. Don't worry, they are still sweet. I replaced 1 1/2 cups of shortening for a 15 oz. can of Pumpkin and upped my flour from 4 1/2 cups to 5 cups.
My Daddy, the Resident Cookie Connoisseur, loved them and so did the kids.
Believe it or not, this is my Daddy.