Some of you have asked about how I pulled off the
Great Cookie Challenge last week, both in terms of recipes and logistics. To be fair, I am extraordinarily blessed with
lots of island and oven space in order to make hundreds of cookies bake and cool much more quickly than most. That said, the expectations must be all the greater for future baking endeavors.
Anyway, Cookie Day was a combination of my own developed recipes (cranberry cookies), some experimenting with more "boring" standards (chocolate chip), and a trustworthy recipe from a dear friend (pumpkin cookies). Today, I'll pass along the latter, which I have since learned comes from the Williams-Sonoma website. Friends, this page has
pumpkin recipes galore. Definitely worth checking out.
So here's to one final month of pumpkin goodness!
Ingredients
For the cookies:
2 1/4 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
1 1/2 tsp grated nutmeg
1/8 tsp ground cloves
1/2 tsp salt
3/4 c pumpkin puree (I used closer to 1 cup.)
1 egg
2 tsp vanilla extract
12 tbsp (1.5 sticks) butter (I always use salted.)
3/4 c dark brown sugar
optional: 2/3 c chopped toasted walnuts and/or 1 c raisins (I didn't do either.)
For the cream cheese glaze:
2 oz. cream cheese
1 tbsp butter
1 c powdered sugar (more as needed)
1/2 tsp vanilla extract (I used closer to 1)
3 tbsp milk
Directions
Have all ingredients at room temperature. Preheat the oven to 350F and cover cookie sheets with waxed or parchment paper.
Whisk/sift together the dry ingredients in a separate bowl. In an electric mixer, beat the butter until smooth and creamy. Add the brown and granulated sugars. Then, add the pumpkin, egg, and vanilla until fully integrated. Reduce the speed to low, and gradually add the flour mixture. Beat until just combined.
Drop the dough by rounded tablespoons about 2 inches apart and bake until golden brown (12-14 minutes). Let the cookies cool while you make the glaze.
For the glaze, beat the cream cheese and butter until smooth and light. Add the powdered sugar, followed by the vanilla and then milk. Add more milk and sugar until you get a thick but pourable consistency.
Using a spoon, drizzle the glaze over the cookies and let cool before serving. For storage, you can freeze these (probably up to a week) or leave in the refrigerator for a few days. If you leave them out, they will harden around the edges quickly.
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So there you have it: easy, delicious iced pumpkin cookies. Serve them at your next fall gathering - if you can keep them around long enough!