These pumpkin cookies are so yummy. They are soft and fluffy with the right combination of sweetness and spice. I can't say the health benefits of the pumpkin outweigh the fats and sugars, but if you are like me, and have a group of co-workers that devour homemade goodies, bake some for yourself and take the rest in to work so that you don't end up sneaking these at midnight.
I asked Nick how many he would eat. He said 3, maybe 4. "I don't like cookies that much, dear," he said. I took it as a compliment that he had eaten two before I had gotten them off the cooling rack and onto the platter.
Ingredients
For cookie dough:
1 c unsalted butter
1 c sugar
1 c pumpkin puree
1 large egg
2 c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
pinch of nutmeg
For icing:
1/2 c. brown sugar
1/4 c. heavy cream
3 tbsp butter
1 1/4 c. powdered sugar
1 tsp. vanilla
two pinches of pumpkin pie spice
Preheat oven to 350°F.
Cream the sugar, vanilla and butter together in a large bowl.
Add in the pumpkin puree and the eggs and mix until thoroughly incorporated.
Sift all the dry ingredients together: flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add, in batches, to the wet ingredients. Stir after each addition to incorporate.
To prepare the icing, melt the butter, brown sugar and cream on the stove in a small saucepan. Bring to a boil and then remove from the heat. Whisk in vanilla and pumpkin spice. Sift powdered sugar into the butter mixture in 1/4 c. batches and whisk to combine. Sifting and adding the powdered sugar slowly decreases the amount of lumps that will end up in your frosting.
To form cookies, place 1" dough balls onto the cookie sheet. The dough is rather wet, but that is normal.
Place cookies in the oven for 9 to 11 minutes and once removed from the oven, allow to cool on a cooling rack. Once cooled, drizzle icing over the cookies and allow to dry. Be smart (not like me) and layer the counter under the cooling racks with wax paper to catch the drips.
Serve to hungry co-workers. But don't forget to save more than a few for yourself, Nick upped his intake to 6-8 cookies (not including those already eaten). So beware if you have sweet eaters in your house. Hide them if necessary :)
This recipe makes 2 1/2 dozen 2 1/2" to 3" wide cookies. This recipe was adapted from this recipe for Glazed Pumpkin Cookies.
I asked Nick how many he would eat. He said 3, maybe 4. "I don't like cookies that much, dear," he said. I took it as a compliment that he had eaten two before I had gotten them off the cooling rack and onto the platter.
Ingredients
For cookie dough:
1 c unsalted butter
1 c sugar
1 c pumpkin puree
1 large egg
2 c flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
pinch of nutmeg
For icing:
1/2 c. brown sugar
1/4 c. heavy cream
3 tbsp butter
1 1/4 c. powdered sugar
1 tsp. vanilla
two pinches of pumpkin pie spice
Preheat oven to 350°F.
Cream the sugar, vanilla and butter together in a large bowl.
Add in the pumpkin puree and the eggs and mix until thoroughly incorporated.
Sift all the dry ingredients together: flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add, in batches, to the wet ingredients. Stir after each addition to incorporate.
To prepare the icing, melt the butter, brown sugar and cream on the stove in a small saucepan. Bring to a boil and then remove from the heat. Whisk in vanilla and pumpkin spice. Sift powdered sugar into the butter mixture in 1/4 c. batches and whisk to combine. Sifting and adding the powdered sugar slowly decreases the amount of lumps that will end up in your frosting.
To form cookies, place 1" dough balls onto the cookie sheet. The dough is rather wet, but that is normal.
Place cookies in the oven for 9 to 11 minutes and once removed from the oven, allow to cool on a cooling rack. Once cooled, drizzle icing over the cookies and allow to dry. Be smart (not like me) and layer the counter under the cooling racks with wax paper to catch the drips.
Serve to hungry co-workers. But don't forget to save more than a few for yourself, Nick upped his intake to 6-8 cookies (not including those already eaten). So beware if you have sweet eaters in your house. Hide them if necessary :)
This recipe makes 2 1/2 dozen 2 1/2" to 3" wide cookies. This recipe was adapted from this recipe for Glazed Pumpkin Cookies.
OH. MY. GOSH. You are an AMAZING cook! Teach me your waysssss!
ReplyDeleteWhy thank you! I love your blog - you have great personal style.
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