Bill Axiotis says this recipe came about as a way to use up extra ingredients. These drop cookies are some of the first treats a visitor sees in his inn’s pastry case every fall. “These are very moist and soft, like a chocolate chip cookie,” Axiotis explains, “and if you mix a little maple syrup into cream cheese to make an icing, it really kicks off the taste.”

Pumpkin Drop Cookies | Makes 4 dozen
Recipe courtesy of The Mocha House

INGREDIENTS
1 cup all-purpose shortening
1 1/4 cup sugar
1 egg
15 ounces canned pumpkin
3 cups cake flour
1 teaspoon baking powder
1 teaspoon pumpkin spice
1/4 cup vegetable oil

DIRECTIONS
Preheat the oven to 350 F. Mix shortening, sugar, eggs and pumpkin together until well blended. Sift cake flour, baking powder and pumpkin spice into a separate bowl and mix together. Slowly add dry ingredients to shortening mixture. Add vegetable oil. Scoop batter onto sheet tray with parchment paper using a 2-ounce scooper. Bake for 15 minutes. Ice cookies with cream cheese or cookie icing.