pumpkin cookies

16 01 2011

Oh, pumpkin cookies: how do I love thee?

pumpkin cookies

Let me count the ways: you taste like pumpkin pie; are almost like tiny, fluffy cakes in texture; and are easily accompanied by a wide variety of beverages (milk, tea, hot chocolate, …beer). And my toddler declares you, “mmm…Nummy.”

Pumpkin Cookies – a.k.a. tiny cakes (per Danielle) (makes 20-24 cookies)
adapted from ‘sweet pumpkin cookies’ recipe in Moosewood Restaurant: New Classics by The Moosewood Collective

1/2 C (1 stick, 4 oz) unsalted butter, room temperature
1/2 C sugar
1/2 C pumpkin puree (if using canned pumpkin, make sure it is plain, not pie mix)
1 egg
1/2 tsp vanilla extract
1 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt

Preheat oven 375 degrees F. Line a baking sheet with parchment paper.

In medium to large size mixing bowl, combine all the dry ingredients (except the sugar) and stir with fork or whisk until well blended.

In a separate mixing bowl, add butter and sugar, and mix together until creamy. Blend in the pumpkin, egg, and vanilla. Slowly add the flour mixture, make sure to scrape down sides with a spatula so that all of the dry ingredients are blended into the dough.

The cookie dough will be very soft, so you have two options. 1) Use a teaspoon to scoop-and-drop dough onto the covered baking sheet, OR 2) Chill dough in refrigerator for slightly easier cookie-ball shaping – but still rather messy handling.

For Option #2 : press a piece of plastic wrap against the surface of dough and squish out any air, then place the covered bowl in the refrigerator to chill – 20 minutes (or overnight). Remove and uncover, and use a butter knife or flat spatula to divide cookie dough into 4 pieces. Roll each quarter into a log – and be aware that the dough warms quickly, so this is still messy. (I rinsed/wiped my hands off between each quarter). Divide each log into 5-6 pieces, shaping into rough ball shape, and place each piece on the baking sheet.

Bake 13-15 minutes (for Option #1) or 15-17 minutes (for Option #2), until a toothpick tests clean. Remove baking sheet from oven, then transfer cookies to cooling rack and let sit 10 minutes or until cool. Enjoy!




4 responses

16 01 2011

Mmm. Pumpkin anything is my favorite, and these cookies look awesome!

16 01 2011

One can never, ever have too much pumpkin. Especially when sugar is involved. Thanks for the recipe!

18 01 2011

Saw the recipe and immediately went into the kitchen with my little one to whip up a batch. Followed the recipe as written except for reducing the sugar (we do that with just about everything around here) to about 1/4 cup. Delicious!

Though my husband said they were less cookie and more muffin top. I might have to agree with that! Thanks for sharing!

19 01 2011

You’re right about the texture, they’re more like muffins or cake in texture. I’ve adjusted the recipe title accordingly!

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