Pretty Delicious Spiced Pumpkin Cookies

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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

Cookie Ingredients:

  • 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

Icing Ingredients:

  • 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!

19 thoughts on “Pretty Delicious Spiced Pumpkin Cookies

  1. These look AMAZEBALLS! I have a cookie swap coming up, and I have to make them! Or I can just hire you as my personal chef ;-)

    • DO IT! I brought them next door when we were hanging with our fun neighbors (not the annoying ones) and they LOVED them. I’m excited to try more recipes from this book!

  2. I have made a similar pumpkin cookie before. I loved that it was sort of cake-like. Just different. I also found one that used chocolate chips.

  3. mmmm i’d puree some fresh ginger root and put that in the dough (can you tell i’m on a gingerbread kick?) or put some blackstrap molasses in the icing and back off the confectioner’s sugar just a bit. it would be a nice texture and add some dimension! what do you win if you are the cookie master?

    • It’s probably going to be a gift card or something like that which is fine by me! I think I’ll have to use a slightly more traditional type of cookie (or one that has mass appeal) since as I said, not everyone in my office likes pumpkin spice anything (it makes my soul cry, haha).

  4. I’ve been really craving some good cookies lately. I guess it’s all the holiday stuff going up everywhere.

  5. These look delicious! I saw on twitter that you posted your training week from dailymile. Could you tell me how to do that?! I’ve been going nuts trying to figure it out :)

  6. Nicely done! I’m personally always weary on recipes that require nutmeg. I love pumpkin flavored stuff, but my tastebuds generally throw a fit if there’s too much nutmeg. What’s my freakin’ deal? I’d still be all over the icing, though. For real.

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