It's pumpkin season! As Halloween is nearing and we're experiencing the beautiful season of Fall, we are also consuming loads and loads of pumpkin puree. Pumpkin latte at Starbucks? Check! Pumpkin soup? Check! Pumpkin Spice Cookies? Check! Check! By the time Fall is over, I am usually sick of pumpkin puree! So I'm only baking 1 pumpkin recipe this year to avoid that. And boy, did I choose the perfect recipe! It's actually a normal sugar cookie recipe, with the addition of pumpkin puree, but it turns the cookies into a whole new recipe! Really loved these. Rating: 4.5 out of 5.
Pumpkin Spice Cookies: MarthaStewart.com
Ingredients: makes around 24
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons coarse salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ¾ teaspoon ground nutmeg
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 2 ¼ cups packed light-brown sugar
- 2 large eggs
- 1 ½ cups canned solid-pack pumpkin (14 ounces)
- ¾ cup evaporated milk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 375 degrees.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 ½ cups batter to a pastry bag fitted with a ½-inch plain tip (such as Ateco #806). Pipe 1 ½-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.