A big shout-out to my friend, Heidi, for this great photo. The cookies were a part of a baby shower spread, "My Little Pumpkin." |
I remember Mom asking me a couple of years ago for my favorite childhood memory. I have a million, really, but for some reason, carving pumpkins with Dad sticks out on top. In fact, back home, there's a great picture of him removing the insides of one with me proudly standing by his side. In the picture, he is years younger than I am now (which, by the way, blows my mind) and so handsome. Halloween was a fun, FUN time growing up, thanks to him. I'm not sure who enjoyed getting dressed up and trick-or-treating more!
Although I could go on and on about the many more reasons why I constantly look forward to this time of year, I'll get to what you are probably really here to read...
The recipe.
I REALLY love this one. It's always a success and earns "yums" from everyone. The cookies are very cake-like, tender, sweetened just right, and very pretty with their pinch of cinnamon slightly dusting the cream cheese frosting. This particular recipe is already doubled, so it makes a ton!
Please heed the warning of over-beating. Taking it easy with the mixer will definitely keep the cookie tender.
I'm sure I won't go long without another pumpkin recipe or two, but I'll try to squeeze in some variety beforehand. Wishing you and yours a flavorful, fun, and fabulous fall.
Frosted Pumpkin Cookies - makes about 5 dozen
Ingredients:
For the cookie
For the cookie
- 1 1/2 cups shortening
- 3 cups sugar
- 3 eggs
- 6 cups flour
- 3 tsp. cinnamon (plus more for dusting)
- 3 tsp. baking powder
- 3 tsp. baking soda
- 1 1/2 tsp. salt
- 1 29 oz. can pure pumpkin
- 1 tsp. allspice
~ Preheat oven to 375 degrees.
~ Mix sugar and shortening, adding eggs and beating until creamy.
~ Add cinnamon, salt, and allspice.
~ In a separate bowl, mix flour, baking powder, and baking soda.
~ To the wet mixture, add the pumpkin and flour mixture, alternating wet and dry. *DO
NOT OVERBEAT.
NOT OVERBEAT.
~ Drop batter by tablespoons onto ungreased cookie sheet (I prefer parchment-lined).
~ Bake for 11-13 minutes, or until cooked through but not dried out.
~ Once cooled, frost cookies and dust with cinnamon.
For the frosting
1 stick butter, salted, softened to room temperature
1 package cream cheese, softened to room temperature
1 2-lb bag confectioners sugar
1 tbsp. vanilla
~ Mix all ingredients together until blended and creamy. If frosting is too dry or stiff, add
milk or cream, a teaspoon at a time, until desired consistency is reached. If frosting is
too wet, add confectioners sugar until desired consistency is reached.
milk or cream, a teaspoon at a time, until desired consistency is reached. If frosting is
too wet, add confectioners sugar until desired consistency is reached.
Recipe slightly adapted from Nicole Wills.
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