17 June, 2015
Glazed Pumpkin Spice CookiesComments : 1 Posted in : baking, cookies, fall, food, foodie, funny, humor, recipe, summer, Uncategorized on by : Jeanette Schramm Tags: cookie, dessert, easy, halloween, pumpkin, snack
I know it’s not the season for pumpkin things, but I ended up with leftovers from the dog treats, so I decided to make myself some treats with the extra pumpkin. Originally, I was planning to make gnocchi, but I was missing some of the ingredients, and they weren’t cheap or readily available, so I settled for cookies instead. Besides, I have a loud sweet tooth.
So, in the spirit of how much I love baked goods (a. because they are yummy and b. because they make my apartment smell like heaven), I found a recipe for pumpkin spice cookies. Keep these handy for the fall!
For these little yummies, here’s what you’ll need:
2 cups flour
1 1/3 cup rolled oats (not the instant kind)
1 1/4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 sticks unsalted butter (at room temperature)
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
1 3/4 cups pumpkin puree (not pie filling)
For their glaze, you’ll need:
1 1/2 cups powdered sugar
3 tablespoons + 1 teaspoon milk (in other words, 10 teaspoons of milk)
2 tablespoons maple syrup (get the real stuff, if you can; it costs more, but it’s worth it)
First things first, preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
In a medium bowl, combine flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg. mix them until blended and lump-free.
In a larger bowl (or the bowl of an electric mixer, if you are more up to date in the culinary gadgetry department than I am) combine the butter and the sugar until smooth, fluffy, and light (about 5 minutes in the mixer). At that point, add the egg and vanilla.
Once the butter-and-friends mix is blended together, add about half of the flour-et-al mix to the big butter bowl. Combine until just blended. Add about half of the pumpkin puree and also mix until just incorporated. Repeat the process with the remaining halves of each.
The recipe said to scoop the batter onto the cookie sheets in “scant 1/4 cup ” blobs, staggered about 2″ apart. I found this easiest to do with the help of an overturned spoon, to scoop the batter out of the measuring cup.
Once you’re done scooping, put the pans in the oven for 12 minutes. After 12 minutes, rotate the pans from the top rack to the bottom rack, and vice versa. Or you could be me and realize your oven racks are set up incorrectly after it’s already been preheated and just bake the cookies for 17 minutes. When they’re done, they should be golden brown on the bottoms and around the edges.
Take the pans out of the oven and, using a spatula, transfer the cookies to wire racks for cooling (about 3 minutes). If you lack a wire rack (see above comment about culinary gadgetry), just use a plate or a spare pan.
Once you finish with the second batch let the cookies cool on the pan or on the rack/dish, but save the parchment paper.
Combine all the ingredients for the glaze in a medium bowl and whisk them together. If the glaze is too thick to drizzle, add more milk, half a teaspoon at a time. Drizzle it over the cookies and let them sit at room temperature until the glaze has set (about 20 minutes or so, depending on how humid your air is, I think). Make sure you sample one before you put them away! You certainly won’t regret it.
Recipe courtesy of Chow.com.