Pumpkin Cookies
I made these cookies with my nephew on Thanksgiving morning. This one is a pleaser to kids and adults. If you live at a high altitude like me, you might want to make these changes to get puffy cookies: reduce baking powder by 1/2, reduce oven temp. by 25 degrees. I left the nuts out of a few of the first cookies since Noah doesn't like nuts.
Ingredients:
1 cup unsalted butter
1 cup sugar (I used 3/4 cup Bakers white sugar and 1/4 brown sugar)
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins (I used golden rasins)
Ingredients:
1 cup unsalted butter
1 cup sugar (I used 3/4 cup Bakers white sugar and 1/4 brown sugar)
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins (I used golden rasins)
Icing:
2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum (I used OJ)
Directions
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
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Contact
- Stephanie "keckie"
- Englewood, Colorado, United States
- Want to buy my cupcakes? Email me at keckie.swenson@gmail.com
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