Trying Something New: Pumpkin Cookies

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Pumpkin CookiesThis past weekend, I really had a hankering for something pumpkin-flavored. I don’t know if it’s because of all the pumpkin items out at Starbucks, or the leaves changing – but I wanted to eat something that tasted like fall. I gave Phyll the choice of pumpkins, cookies, or bars, and he chose cookies. So off to Pinterest I went, and I found this bad boy. I won’t lie; this was pretty much a blind search. But I really liked how this recipe also had an icing recipe (yum!), so this was the winner!

Overall, I really enjoyed this cookies. They taste fabulous. For real. I had a couple minor complaints (really, super minor). I didn’t really like how moist the cookies ended up since I prefer a bit more crunch to my cookie, but that’s totally a personal preference. Also, that may be because the cookies are made with mostly pumpkin, and I haven’t ever baked a pumpkin recipe – maybe that’s typical? My other hang-up was that, although the icing was also delicious, it never got ‘hard’. Usually I use these kind of recipes because then I can stack the cookies. Between the moist cookie and most frosting, you can’t stack these for storage (if you want them to look pretty, anyway! Small price to pay. I should also mention, since the frosting has a cream cheese base, you should keep them refrigerated. If you don’t want to do that, I’d recommend holding off on frosting until you are ready to serve them.

Those things aside, I’d totally make these again. They were a hit! And they totally hit the spot for my fall-food craving. Below is the recipe that I used from House of the Hepworths. Enjoy!

Pumpkin Cookies:

1 Cup Shortening
3 Cups Sugar
2 eggs
1 large can pumpkin (30 ounces)
1 tsp. vanilla
5 cups flour
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

1. Combine sugar and shortening in large bowl. Believe me, you’ll need the room! I used a hand mixer (for this entire recipe), although I’m sure a big ol’ KitchenAid stand mixer would make this even easier!

2. Mix in eggs, pumpkin, and vanilla.

3. Add the flour. It’s easier to do this a cup or two at a time, for not so much of a mess.

4. Add the cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well, and you’re ready to bake!

This dough is pretty moist, so if you have one of those cookie scoops, that will come in handy. Otherwise you get messy cookies, like me :). Place on greased cookie sheet and bake at 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.

Cream Cheese Icing:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

1. Combine cream cheese and butter. Scrape down sides of bowl as you go.

2. Slowly add  the confectioners’ sugar. It’s messy. Promise.

3. Finish off the frosting with the vanilla extract.

After you spread these on the cookies, you can add a dash of cinnamon for a little extra something. I’d also add some fun sprinkles, but I didn’t have any on hand at the time. Enjoy!

3 Comments

  1. Pingback: Alex’s World Beer Tour: O’Fallon Brewery Pumpkin Beer

  2. Pumpkin is one of my favorites too! I’ll have to give this recipe a shot. I believe that icing is not supposed to harden, it’s more of a drizzle. I also like pumpkin cupcakes with brown butter icing http://pointeviven.blogspot.com/2010/01/pointe-viven-cookies-pumpkin-cupcakes.html

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