Fall is Here, Pumpkin is the new Black
Factually, September 22nd really is the first day of Fall; however, let us Floridians be honest with ourselves and sadly accept that seasons aren’t really part of our lives down here. I think I have slowly come to accept that our hot weather permeates throughout every season of the year, but oh well, that’s not going to stop this cook from making tons of pumpkin recipes! My hiatus from blogging has been two months too long! With my switching of jobs, I had gotten distracted from what I love to do…cook and tell people about it 🙂 Here’s a mouth watering pumpkin cookie recipe that is great for family holiday parties, pot lucks and work parties!
The original recipe can be found here , but I switched it up a bit!
Now, get ready for your mouth to water:
Ingredients (makes about 30 cookies):
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1 tsp vanilla – I always add a splash more than what the recipe calls for
- 7.5 oz of Pumpkin Puree (the cans are usually 15 oz, so half of the can)
- 2 cups all-purpose flour, plus 1 tsp for tossing chocolate chips
- 1/2 cup to 3/4 cup of chocolate chips (optional)
Preheat your oven to 350 degrees. In a large bowl, beat the 1 cup of butter with an electric mixer (I use my Kitchenaid with the paddle attachment) on medium speed for 30 seconds. Add granulated sugar and beat for another 30 seconds or until combined thoroughly.
Beat in the 1 egg and 1 teaspoon of vanilla until combined. Then, beat in the 7.5 oz of pumpkin until combined.
In a large separate bowl, take a fine mesh strainer and strain the 2 cups of flour, baking soda, baking powder, salt, cinnamon and pumpkin spice together. This will allow for all of the dry ingredients to have the same smooth consistency.
Make sure your mixer is on low speed and slowly add all of the dry ingredients, scraping down the sides if necessary to incorporate all of the ingredients. You don’t want to over mix.
Take your chocolate chips and lightly toss in the 1 tsp of flour to evenly coat. This will ensure your chips do not sink to the bottom of your cookie when baking. My biggest pet peeve is baking cookies and having those burnt chips on the bottoms! Incorporate the chocolate chips into your batter with a wooden spoon (do not use your mixer to incorporate).
Using a small melon ball scooper or spoon (whichever you have on hand), place the dough about 1.5 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set (each batch of mine was done in exactly 11 minutes).
Transfer to wire racks to cool.
Wait until your cookies are completely cooled to add the frosting.
Pumpkin Spice Cream Cheese Frosting:
- 1/2 stick of butter, at room temperature
- 3 ounces cream cheese, at room temperature (the cream cheese usually comes in 8 oz packs in grocery store)
- 1/2 tsp vanilla extract – I always use a splash more than the recipe calls for
- 1.5 cups powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated ginger (skin cut off)
- 1/2 tsp pumpkin pie spice
In a large bowl, using an electric mixer or your Kitchenaid with whisk attachment, on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Slowly add the 1.5 cups of powdered sugar, mixing until smooth, about 1 minute. Then, add the cinnamon, pumpkin spice and fresh ginger and beat on medium speed for 1-2 until your frosting is light and fluffy.
Using a plastic zip lock bag if you do not have a pastry bag, spoon the frosting into the bottom of one side of the bag. Push down all of the frosting to the one corner and using a scissor, cut the tip off of the bag. Viola, now you have your very own pastry bag to pipe the frosting onto your cookies.
Lastly, sprinkle the slightest amount of pumpkin spice seasoning on top of your cookies to add that extra BAM. This not only makes your cookies look amazing, extra pumpkin spice flavor never hurt any recipe 🙂
The frosting will harden after a few hours on the cookies.
Fall is here people, we might as well embrace it and live up the pumpkin craze…it sure is something to be crazy about.