January 23, 2019

From the Bookshelf to the Kitchen: Soft Pumpkin Cookies

It's been SO long since I did a baking post! But I was determined to get one done over the holidays, and I did. Although it didn't go as perfectly as I hoped. (I didn't include nearly enough white sugar, oops.)

I wanted to make something cozy and autumnal to go with the vibes I get from The Language of Thorns. Even though I didn't bake these in the fall, haha.
Goodreads  Read Between the Lynes  Barnes & Noble

Soft Pumpkin Cookies

1 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1 1/2 teaspoons vanilla
1/2 can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour

1/4 cup butter, melted
2-3 cups powdered sugar (more or less depending on how thick you like it)
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat until combined, scraping bowl occasionally.
Add eggs and vanilla; beat until combined.
Beat in pumpkin.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a paper bag; let cool. [The original recipe says a wire rack, but the cookies felt a little too soft to use a rack. Also, a paper bag is better because it absorbs extra grease!]
Mix all frosting ingredients together and frost cooled cookies.

My poor cookies came out a little funky-looking, but they still tasted good!

Have a book/recipe suggestion? Leave it in the comments below.

1 comment:

  1. My family loves pumpkin cookies but I've never frosted them! They look good.


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