With crisp mornings and leaves in autumnal colors, I began to have a strong desire for pumpkin. Pumpkin is such a versatile food. You can make many wonderful dishes from this squash.... everything from soups to pastries.
In the photo above, I've simply topped them with some seasonally colored sanding sugar. These cookies are not overly sweet and when prepared like this, they make an excellent tea cookie.
When topped with a cream cheese frosting, they make a delicious and rich fall treat, that the children will surely enjoy. A few fall sprinkles complete the effect.
Ingredients (makes 5 dozen, 3-inch cookies)
5 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
3 cups granulated sugar
15 ounces (1 can) cooked pumpkin puree
2 large egg
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Topping Options
Sanding Sugar
Cream Cheese Frosting
Glaze
Instructions
Preheat oven to 350F degrees. Prepare 4-5 baking sheets by lining them will silicone pads (Silpats) or parchment paper. Alternatively, spray with food release or grease with vegetable shortening.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Using your electric mixer with the large bowl and paddle attachment, cream together the butter and sugar. Add the eggs and mix until just combined. Add pumpkin and vanilla and beat until well combined, approximately 2 minutes more. With the mixer running on its lowest speed, slowly add dry ingredients until all are combined. Add the optional walnuts. Remove bowl from mixer and using a spatula scrape the sides and bottom of the bowl to insure everything is well combined.
Drop by rounded tablespoon or using a medium cookie scoop onto prepared baking sheets, 12-15 per sheet (using standard half sheets). The cookies will spread just a little during baking so allow adequate room between cookies If using the optional sanding sugar, sprinkle on the sugar now before baking..
Bake 15-18 minutes, or until just starting to brown and the cookie springs back when lightly pressed with your finger. Remove from oven and let sit on the sheet for 5 minutes. Transfer to and cool on wire racks.
If you are frosting the cookies, prepare a glaze, cream cheese, or butter cream frosting and apply after they are cooled.
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| A Variety of Fall Sprinkles are Available |
So, with only a few days between my travels, I decided on something easy. A long-time favorite, old-fashioned soft pumpkin cookies, are simple to make.
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| Ready for Gifting |
In the photo above, I've simply topped them with some seasonally colored sanding sugar. These cookies are not overly sweet and when prepared like this, they make an excellent tea cookie.
 |
| Served at the Office |
When topped with a cream cheese frosting, they make a delicious and rich fall treat, that the children will surely enjoy. A few fall sprinkles complete the effect.
Ingredients (makes 5 dozen, 3-inch cookies)
5 cups all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
3 cups granulated sugar
15 ounces (1 can) cooked pumpkin puree
2 large egg
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
Topping Options
Sanding Sugar
Cream Cheese Frosting
Glaze
Instructions
Preheat oven to 350F degrees. Prepare 4-5 baking sheets by lining them will silicone pads (Silpats) or parchment paper. Alternatively, spray with food release or grease with vegetable shortening.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Using your electric mixer with the large bowl and paddle attachment, cream together the butter and sugar. Add the eggs and mix until just combined. Add pumpkin and vanilla and beat until well combined, approximately 2 minutes more. With the mixer running on its lowest speed, slowly add dry ingredients until all are combined. Add the optional walnuts. Remove bowl from mixer and using a spatula scrape the sides and bottom of the bowl to insure everything is well combined.
Drop by rounded tablespoon or using a medium cookie scoop onto prepared baking sheets, 12-15 per sheet (using standard half sheets). The cookies will spread just a little during baking so allow adequate room between cookies If using the optional sanding sugar, sprinkle on the sugar now before baking..
Bake 15-18 minutes, or until just starting to brown and the cookie springs back when lightly pressed with your finger. Remove from oven and let sit on the sheet for 5 minutes. Transfer to and cool on wire racks.
If you are frosting the cookies, prepare a glaze, cream cheese, or butter cream frosting and apply after they are cooled.
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