Thursday, October 14, 2010

Pumpkin Spice Cookies



I needed to make a snack to share with a church group on the weekend, and I had been stumped all week trying to think of something to make. Did I want chocolate? hmmm Did I want to make bread? cookies? I was paralyzed with all the options.

I finally pulled out my last-ditch dessert book, and let my husband flip until he found something that sounded good to him, then I would add my two cents in about if that would work. This original recipe had dates and walnuts in it, which I was not interested in, but Pumpkin Cookies sounded like the perfect fall cookie.

The verdict?
I should not bake when my brain isn't into it. I lost track how many scoops of sugar I added to the dough, then at the end, the dough looked really runny, and I just about lost it due to frustration. My husband, being the perfect compliment to me sometimes, suggested I just bake a couple to see how they turned out. Surprise! The cookies came out cakey, but still perfectly edible.

I topped the cookies with a powdered Sugar Glaze from my Apple Raisin Cookies,  mostly because they needed something, and the cookies by themselves looked a little boring. The glaze really pushed the sugar amount, but they turned out fantastic.

I had to set aside 3 cookies for our family before I brought them to the church meeting because of the incessant whining from both my son and husband, then my husband ended up eating mine later that night "accidentally."  It's a good thing he was so hand-on helping make them, or I might be more upset about it.


I'm sharing this recipe at Prairie Story Recipe Swap Thursday and Tip Day Thursday and Eat at Home's Ingredient Spotlight Pumpkin.

Pumpkin Spice Cookies
 recipe adapted from Betty Crocker Cookie Book

1 cup sugar
1/2 cup butter or margarine, softened
1 cup canned pumpkin (I used homemade puree)
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Glaze:
3/4 cup powdered sugar
1 tablespoon water

Heat oven to 375 degrees. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.




Creatively Domestic

Simple Cooking | Easy Cooking

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