Yes, Gentle Readers, another Pumpkin Post! This will be the last one in a while, I promise, and we’ll then explore other flavors. Unless I make a pumpkin dessert for Thanksgiving. But for Thanksgiving and a food blog, all bets are off. But, you see, I had a cup and a quarter of pumpkin puree left and I needed to find a recipe in which to use it. What I found is a wonderful little cookie recipe that will win you over.
Full of spice, and iced with a simple cream cheese frosting, these moist and light cookies are like little cakes that you can pick up and eat without the fuss of a fork and plate. And, guess what?, they make your kitchen smell wonderful while they are baking!
Iced Pumpkin Cookies
makes about 40 cookies, depending on their size
- 1 stick (1/2 cup) butter, softened
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 1/4 cup pumpkin puree (fresh or canned)
- 1 egg
- 1 tsp. vanilla
- 1 tbsp. molasses
- 2 1/2 cups flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp. salt
- 1 cup craisins (optional)
- 1/2 cup pecans, chopped (optional)
- vanilla sugar
- 4 oz. cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 tsp. pumpkin pie spice (or, a bit of each: cinnamon, nutmeg, cloves, and ground ginger)
Preheat the oven to 350ºF. Line cookie sheets with parchment paper.
In the work bowl of your stand mixer, cream the butter and sugars until fluffy. Add the pumpkin, egg, vanilla, and molasses and mix until well combined.
In another large bowl, whisk together flour, baking powder, baking soda, spices and salt. In two additions, incorporate flour mixture into the wet ingredients. Mix until just combined. Add craisins and nuts, if desired.
Drop dough by heaping tablespoons onto prepared cookie sheets. Keep at least 1 1/2″ between each cookie. Take a glass, butter the bottom of it, and set it in a small plate of vanilla sugar. With the sugared glass, press down each cookie until flattened slightly, re-sugaring the glass between each cookie.
Bake cookies for 13 – 15 minutes until puffed and slighted browned (the bottoms should be slightly darker). Remove and cool on wire racks.
While the cookies are cooling, beat together cream cheese, powdered sugar and spices. Ice the cookies as you choose, and serve!
Haole Girl Gourmet 