My husband’s favorite flavor of anything is pumpkin. (Don’t come at me with the “pumpkin is just the flavor of the spices” thing. We’ve been over it.) When we started dating he asked that I make him pumpkin cookies and, as I do, I threw something together without much thought given to the ingredient ratios/textural outcome. What emerged are essentially pumpkin muffin tops that are as soft and cozy as your favorite fall sweater, but far tastier and topped with icing. Serve with coffee and the (perhaps naive) assumption that the pumpkin we get in the cans is actually pumpkin and not squash.
Yield: ~ 24 cookies Prep Time: 15 minutes Total Time: 1 hour
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 3/4 cup canned pumpkin
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 1 cup powdered sugar
- 2-3 tbsp heavy cream
Preheat oven to 350 degrees.
In a medium-sized bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Set aside.
With a mixer or by hand, stir pumpkin, oil, and sugars until well-combined. Add eggs, one at time, then vanilla, mixing until just combined.
Add flour mixture into wet ingredients and mix on low until just combined.
Scoop the dough onto a baking sheet with a medium-sized cookie scoop, or approximately 1/4 of a cup. Bake for 12 minutes, or until the edges of the cookies are just set. Remove from the oven and let sit on the baking sheet for 5 minutes, then move to a wire rack to cool.
Whisk heavy cream into the powdered sugar in tablespoon increments until thick enough to drip off the spoon in slow ribbons. Dip the tops of the cooled cookies in icing and set on a wire rack to dry.
The Heart and The Hunger 