Pie flavor in a cookie

20th September, 2010 - Posted by admin - Comments Off

Pumpkin Cookies with Milk

One of the things I love about cooking is that it’s consistent. Cream together butter and sugar, add flour and other good things, bake in a 350 degree oven and you will always get cookies, or cake, or any number of tasty items. It’s comforting.

There are also days when you really need a cookie. I had one of those days last week and this is the cookie recipe I turned to.

It creates a fairly light and cakey cookie, rather than a crisp and chewy variety. Because it uses the same spices found in pumpkin pie, it’s perfect for this time of year. It’s also a great way to get a pumpkin pie fix without committing to baking and eating an entire pie.

Everything also mixes together in less than twenty minutes. Combined with the fifteen to twenty minute bake time and you can have warm pumpkin cookies in your hand in less than an hour.

When assembling the ingredients, be sure use canned pumpkin, rather than pumpkin pie filling. Pie filling has too many additives for this recipe.

If you choose to use fresh pumpkin rather than canned pumpkin, look for a sugar pumpkin in the three to four pound range. The pumpkins sold for carving are field pumpkins and way too stringy and mild in flavor for this sort of project. The seeds are excellent for roasting, though.

Cinnamon, nutmeg and cloves are all used in this recipe. If you have a pumpkin pie spice blend from last autumn lurking around, feel free to use that instead. One tablespoon plus a teaspoon is an equal amount.

The batter will be fairly fluffy when it’s done being mixed. The cookies can be dropped into a parchment-lined cookie sheet prior to baking. I like to use a cookie scoop just to keep things even, but a spoon will work just as well.

The glaze recipe is pretty basic, but it can be jazzed up in any number of ways. Orange juice can be used to thin the glaze and to add a citrus note. Whisky will create a more adult cookie and melted butter will give the cookies a richer finish. The final choice is yours.

Serve with a cold glass of milk or a warm glass of cider and welcome fall.

Pumpkin Cookies
Makes 15 or so cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract Ê

2 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
Water to thin

1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:
Whisk together confectioners’ sugar, milk and 1 teaspoon vanilla. Add water as needed, to achieve drizzling consistency. Whisk until smooth.


Posted on: September 20, 2010

Filed under: Dessert, Vegetarian

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