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Pumpkin Cookies

23 Aug

Same stuff, different URL!

I have moved to: harvette.com

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You could almost consider these cookies a quick bread in cookie disguise. Because of this they are great as a snack any time of the day – due to their muffiny texture, you can even eat them in the morning with your coffee and not feel guilty about having cookies for breakfast. Any cookie that tastes incredible AND doesn’t make me feel guilty is a winner in my book.

Many people make a version of pumpkin cookies in the fall – I’ve tried many variations on this recipe made by others, but I have to admit to enjoying my version of this recipe the most. These are moist without being too sticky on the outside of the cookie, light and airy and not dense and lumpy… all things I’ve experienced with other recipes. They also pair incredibly with dark chocolate – either in the form of  dark chocolate chips added to the batter or melted down and drizzled over top. I’ve also edited the spice mixture from what you would find on most recipes. I nixed nutmeg altogether (as I’ve mentioned before, it’s the most evil of all spices) and added ginger and cardamom, two spices that should be included in any fall spiced dessert!

I do caution you against making these on a humid day – because it seems that no matter what recipe you use, they are going to be sticky. Humid days aren’t for baking anyway, they’re for relaxing on a deck someplace with a glass of fruity sangria.

Note: This is a very sticky batter. Having a cookie scoop is incredibly useful for these cookies. I would not suggest buying one JUST for this recipe, but if you make cookies often and don’t already own one, or more, you should pick one up at your nearest kitchen store!

Pumpkin Cookies

With optional sugar glaze

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

For optional glaze:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon

Preheat oven to 350 degrees.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and mix until creamy.

Mix in dry ingredients, just until all flour is incorporated.

Drop onto a parchment paper lined cookie sheet by the tablespoon. Having a cookie scoop is incredibly helpful when making these cookies.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies on cookie sheet, then transfer to a wire rack to completely cool.

For the glaze: whisk the sugar and cinnamon together to combine. Slowly add very small amounts of  warm water (1-2 teaspoons to start) to the mixture until it just reaches a drizzle consistency. I brush my glaze on with a pastry brush, so the whole cookie is covered.