We have a cookie contest coming up in January at work and I’d like to take home the prize (whatever the heck it ends up being). In the meantime, I’m going to be test driving a few recipes in order to find the best recipe that will give me all the glory. Last night I broke out one of the cookbooks I got earlier this summer and decided to make these yummy sounding cookies. The cookbook is called Pretty Delicious by Candice Kumai and there are a ton more recipes I’d love to try my hand at making. I followed her recipe almost exactly and this is not my own, but a mere recap/sharing so you can try it and then go buy the book because it’s awesome.
Pretty Delicious Spiced Pumpkin Cookies
Makes about 2 dozen (or a little more) cookies
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp freshly ground nutmeg (I used ground nutmeg from the spice section)
- 1/2 tsp sea salt
- 3/4 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, ambient temperature
- 3/4 cup canned pumpkin puree (unsweetened)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups confectioners sugar
- 1 tbsp unsalted butter, melted
- 1 tbsp of canned pumpkin puree (unsweetened)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1-2 tbsp unsweetened almond milk (I used vanilla soymilk b/c of convenience)
Whisk flour, cinnamon, baking powder, baking soda, nutmeg, and salt together in a medium bowl and set aside.
Using an electric mixer, beat the brown sugar and butter together on medium speed until smooth and creamy, approximately 1 to 1.5 min. Add pumpkin, egg, and vanilla extract and beat to combine. Add the flour mixture and beat on low speed until just combined. Chill dough for 15 min.
Heat over to 350F. Line a rimmed baking sheet with wax paper and using a tablespoon, scoop dough, roll into balls, and place 1 inch apart on sheet. Flatten slightly and bake until edges are firm and the center is still soft, about 15-20 min. Cool in pan for 10 minutes, then transfer to cooling rack and allow to fully cool.
To make icing, sift confectioners sugar into medium size bowl. Add melted butter, pumpkin, vanilla, cinnamon, and milk. Whisk until completely smooth. Drizzle over cookies. Let the icing harden for 10 min before serving.
My thoughts: The icing really makes the cookies. By themselves, they are not overly sweet and maybe some added sugar could sweeten them up, but I think the glaze does a good enough job on its own. I didn’t have almond milk and that was the only thing besides the fresh nutmeg missing which isn’t enough to make me bolt to the store. I felt the vanilla soymilk was just fine as a substitute. I don’t know if they’d be a winner as not everyone in my department loves pumpkin pie type stuff, but it was hard for me to only eat two! I actually chilled them in the freezer to help the icing harden faster as I was impatient. I recommend making these for any parties/cookie swaps coming up!