Tuesday, November 15, 2011

Pumpkin Melt-in-your-Mouth Cookies!

Oh wow. Apparently I've been busy. I really don't have much to show for it. A few shopping bags, a lot of new kitchen stuff, a few amazing meals in Las Vegas, and like a billion cookies. I really wish I'd gotten around to posting this recipe before Halloween, but I'm not beating myself up about it too much because people still love pumpkin stuff way into the fall months. I'm having a hard time believing its fall when its 85 degrees in Austin. At least my office keeps the AC going enough to give the little space heater under my desk a workout. :)

Anyway, these cookies are simply fabulous. They really do melt in your mouth- I honestly cannot tell you how many I ate. They are a little cakey & a little fall spicey & not too sweet. I was desperately looking for a home for all of these cookies since G is not a huge fan of pumpkin things (I know!!). This recipe makes  A LOT of cookies, and it is only half of the original recipe! Craziness! But seriously, please make these before you get tired of pumpkin stuff! They will make you about 837 new friends.

Pumpkin Melt-in-Your-Mouth Cookies
Adapted from BHG.com
Makes 30-40 cookies
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin puree (about 1/2 of a 15oz can)
  • 2 cups all-purpose flour
For the icing:
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • 1/8 cup milk
  • 1/2 tsp vanilla
  • 1 1/4 + 1/8 cups powdered sugar
  • extra ground cinnamon for topping (optional)
Preheat oven to 350. Beat butter in bowl of electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon & nutmeg. Beat until combined. Add egg & vanilla until combined. Add pumpkin. Beat in as much of the flour as you can with the mixer- you may need to use a wooden spoon to stir in remaining flour. 

Drop dough by heaping tablespoons 2 inches apart on a cookie sheet lined with parchment paper. Bake 10-12 minutes until tops are set when touched with finger. Transfer to wire rack to cool. 

While cooling, make the icing. Heat butter & brown sugar in a small saucepan over medium heat until melted. Transfer to a medium bowl. Stir in milk &vanilla. Beat in powdered sugar until smooth. Frosting will be little runny, but you need to ice cookies while it is warm or it will harden. Use back of a spoon to spread frosting on cookies & sprinkle with some additional cinnamon if desired. 

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