In the Kitchen: Soft Pumpkin Cookies

Pumpkin Cookies

I usually have something interesting, witty, long-winded or all of the above to write leading up to a recipe post. Not today. All you need to know right now is this:

Pumpkin = Good.

Cookies = Good.

Cake = Good.

All of the above = Good… times 3.

(I should’ve been a mathematician, le sigh.)

In conclusion, the following recipe is a soft, cakey pumpkin cookie that is good good good.

For realsies, these are good.

Soft Pumpkin Cookies (adapted from THIS recipe)

  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1.5 cups canned pumpkin
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

1.  Preheat the oven to 350 degrees.

2. In a large mixing bowl, cream butter and the sugars together until light and fluffy.

3. Blend in pumpkin, egg and vanilla extract.

4. In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt.

5. Mix flour mixture into the butter-sugar mixture and combine thoroughly.

6. Drop rounded teaspoonfuls 2 inches apart on an ungreased baking sheet.

7. Bake the cookies for 10-12 minutes or until golden around the edges.

8. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. (I’m not sure exactly how many cookies this makes because my kids eat half the batter before it makes it to the oven, but I’d guess probably around 60).

Tips and Tricks:

1. You can use whole wheat flour instead of all purpose flour. I’ve successfully used a half whole wheat/half AP flour ratio for this recipe in the past and it’s been just as tasty.

2. Substitute canned pumpkin for the butter if you’re waist-watching, bringing the total canned pumpkin to 2 cups.

3. I’ve thrown a handful (or three) of chocolate chips into the batter before, and I can imagine that chopped walnuts or cranberries in the cookies would also be amazing.

4. The original recipe included a penuche glaze. It’s EXTREMELY sweet and I only made it the first time I ever made these cookies. It’s not bad, the glaze actually compliments the pumpkin flavor of the cookies, but I’m just too lazy to make it each time. Check it out and try it if you’d like, but if your face falls off from the sweetness, don’t say I didn’t warn you!

5. The batter is really soft and can be put into a pastry bag and squeezed out onto the cookie sheets for a less-mess cookie making process. For the photos above, I home hacked a pastry bag & used a flower decorating tip. Word of caution, DON’T use a flimsy plastic baggie if you go the DIY route, the results are explosively disastrous. Trust me, I know from experience.

6. Use parchment paper or aluminum foil to line your baking sheets for easy clean up.

7. These store wonderfully in a Tupperware, ziplock bag or other airtight container for as long as a week (I can’t vouch for any longer because they always seem to disappear quickly around here). They also freeze well for make-ahead gift giving purposes.

8. Alternately to the penuche glaze mentioned above, you can jazz these up with a blob of fresh whipped creamcream cheese frosting, or even whoopie pie filling sandwiched between two cookies.

9. Because these keep so well without going stale quickly, they are ideal for gift giving and cookie swaps.

I’m curious, are you making any homemade cookies for this gift-giving season? Let us know in the comments section below!

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2 responses to “In the Kitchen: Soft Pumpkin Cookies

  1. Pingback: Homemade Holidays DIY Gift Guide: Sweet and Savory Food Gifts | Ginger(ly) Homemaking

  2. Pingback: The Complete Homemade Holidays DIY Gift Guide Roundup | Ginger(ly) Homemaking

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