It’s fall, y’all! The air is cool and crisp, and it’s time to break out the fabulous pumpkin recipes! Can I get a big “Hallelujah!”?
I’ve made quite a few pumpkin cookies in my day, but this recipe by far produces the best results! They’re moist, perfectly sweet, soft, and completely delicious! My kids were a little grossed out when they saw me spooning canned pumpkin into the mixing bowl. I don’t think they realized that pumpkins were edible (haha!), but after I pulled them out of the oven and added some pretty white frosting and spider webs, they couldn’t say no. Needless to say, the batch didn’t last long. 🙂
Aren’t they fun? Kids (and adults) love them! They make a perfect Halloween party or after-school October treat! I of course always have to add chocolate chips to my pumpkin cookies. It’s like the cherry on top of the Sundae-they’re incomplete with out them.
The frosting-including that from the webs-is completely homemade, and is partially chocolate…gasp!
{THE BEST PUMPKIN COOKIES}
1/2 cup butter, room temperature
1 1/2 cups granulated sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
1 egg, room temperature
1 t. vanilla
2 1/2 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 cup chocolate chips (optional)
Icing:
3 cups confectioner’s sugar
3 T. light corn syrup
1/2 t. vanilla
3 T. plus 4 t. milk
2 T. unsweetened cocoa powder
Heat oven to 350 degrees Fahrenheit and lightly spray cookie sheets with cooking spray. Add butter and sugar to the bowl of a mixer and mix until combined. Add pumpkin, egg and vanilla and mix until combined. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to wet ingredients and mix until combined. Stir in chocolate chips. Drop cookies onto sheet by the spoonful and bake for 10-12 minutes. Test them at 10 minutes. This type of cookie can fool you easily, so be careful not to over-bake!
For the icing, blend confestioners’ sugar, corn syrup, vanilla and 3 T. plus 2 teaspoons milk until smooth. Remove 1/3 c. icing to small bowl and stir in coca and remaining 2 teaspoons milk. Transfer chocolate icing to plastic bag; snip off corner.
Turn cookies flat-side up. Spread white icing over one cookie. Immediately after icing, pipe circles of chocolate icing onto the cookie, beginning at the center. Starting in center of cookie, drag a toothpick or knife through the circle pattern. Repeat with all cookies, one at a time. let stand until set.
Press a fun spider ring into each if you’d like. Store in an air-tight container in layers, separated with wax or parchment paper.
If you’d like to opt out on the spiderwebs, they’re perfectly tasty with (or without) a simple glazing on top.
Are they making your mouth water? I could go for some more of them right about now.
Let the pumpkin baking begin!
What’s your favorite recipe to make using pumpkin?
I would love you to come and share @ Craft, Create & Inspire linky party !!!
Look forward to seeing you there :)
http://lemonpaperdesigns.blogspot.co.uk/2013/10/craft-create-inspire-linky-party.html
Claire x