It’s the beginning of December and I’ve already gone through 3 super-sized cans of pumpkin puree this season…shocker. And there are still 3 weeks of acceptable pumpkin baking left! While the pumpkin cupcakes are pretty damn awesome in their own right, there are times when you don’t want to fuss of a cupcake. The wrapper, the frosting, the maneuvering into your mouth…it can be cumbersome. Sometimes all you want is a cookie. And since these cookies are pretty much little punkin cakes anyway, it all works out in the end.
Next week’s mission: bake something that makes me feel more like Betty Draper. Maybe a pie? Something with booze?
Spoiler alert: I’m making red velvet cupcakes. Recipe and pics on the way.
If only I had my Jessie Steele apron…
(Recipes for cookies and frosting adapted from In Praise of Leftovers)
1 cup unsalted butter, softened
1 cup sugar
1 cup pumpkin puree
2 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup chopped pecans
Baking Temperature: 350 degrees
Baking Time: 10-12 minutes
- Beat butter in a mixer and sugar until fluffy.
- Add pumpkin and mix until combined.
- Add egg and mix well.
- In a medium bowl, combine flour, baking soda, cinnamon, salt, nutmeg, and cloves together, then add to pumpkin mixture and mix until just combined.
- Stir in chopped pecans.
- Drop by tablespoons onto cookie sheets covered in parchment paper and bake until lightly golden.
Brown Sugar Icing
1/2 cup packed brown sugar
3 tablespoons butter
4 teaspoons milk
1/2 teaspoon vanilla
1 cup powdered sugar
pecans (for garnish)
- In a small saucepan, combine the brown sugar, butter, and milk over low heat until sugar is dissolved. Remove from heat and let cool a bit.
- Whisk in powdered sugar until smooth.
- With a knife or spreader, spread icing on each cookie. Ice cookies while still warm so that the icing spreads easily over the cookies. Sprinkle pecans while icing is still warm.