Friday, August 30, 2013

Pumpkin Spice Cookies

     I still have a lot of pumpkin left over from the Pumpkin Spice Kulfi and the Pumpkin Banana Muffins, so I thought I would bake up some cookies to use up the rest of it.  I made half the batch with the glaze the other have I added some chocolate chips to the batter and baked them up.  Both types turned out great!
Original recipe from My Baking Addition.


2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 TBsp pumpkin pie spice
1/2 tsp salt
1/2 cup unsalted butter (softened)
1 cup sugar
1/2 cup brown sugar (lightly packed)
1 cup canned pumpkin puree
1 large egg (room temperature)
1 tsp vanilla extract

1 cup confectioner's sugar
1 1 /2 TBsp milk
1 TBsp unsalted butter (melted)
1 tsp vanilla extract

How to make them:

Preheat the oven to 350˚F.
Line a baking sheet with parchment paper.
In a large bowl sift the flour, baking powder, baking soda, pumpkin pie spice, and salt, set aside.
In a bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars.
Add the pumpkin, egg, and vanilla to the butter mixture.
Beat on medium speed until fully incorporated and creamy.
Slowly add in the flour mixture and mix until combined.
Using a medium cookie scoop, drop dough onto the prepared cookie sheets.
Bake for 12-15 minutes.
Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.
To make the glaze combine the confectioner's sugar, milk, melted butter, and vanilla.
Add milk as needed, to achieve glaze consistency.
Place a pice of parchment or wax paper on your work surface and place a wire rack on the top of the paper.
Pour the glaze into a plastic squeeze bottle.
Then drizzle the cooled cookies with the glaze.
Allow glaze to firm up before serving and ENJOY!

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