Iced Pumpkin Cookies

The Grimbound Bakery Presents…

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Welcome back to the Grimbound Bakery! Today we are featuring one of Eirwen’s favorites, pumpkin cookies! These are moist and delicious. You can enjoy them iced or leave the icing off! Eirwen loves to bake with vegetables, and hopes you will too! This photo features the custom candle I ordered from A Court of Candles .

Ingredients

  • 1 c. butter, softened
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. cardamom
  • 1 egg
  • 1 tsp. vanilla
  • 15-ounce pumpkin puree (1 can)
  • 2 c. flour

Frosting

For the cream cheese frosting, I used the same recipe used for the Butternut Squash Cupcakes.

Instructions

  • Beat the butter until whirled. I used an electric hand mixer.

Hack: To get the butter to room temperature, heat in the microwave in a dish at 50% power for 30 seconds (less if the butter is already slightly soft).

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  • Add the sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Because of the pandemic, I was only able to find “pumpkin pie mix” in a can in lieu of real canned pumpkin (or real pumpkins of course, wrong time of year!). This came with spices added already. So you could add more nutmeg (up to 1 tsp) or cardamom (up to 1/4 of a tsp.) if you wanted. I like to use cardamom at a 1/4 ratio to cinnamon whenever I use cinnamon and nutmeg together. It makes a nice spice pairing!

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  • Add the eggs and vanilla. Then add the pumpkin. Instead of using canned pumpkin, you could also bake your own and make puree.
    • To bake a pumpkin, get a baking pumpkin (the little ones, also called pie pumpkins) and cut in half. Remove the stringy pulp and make sure you save the seeds! You can rinse them and let them dry, then bake them later with a little oil and salt (or however you want to season them). They are so tasty! Then put the two halves facedown in an oven-safe dish wish a little bit of water. Bake at 375 degrees for about an hour and a half. You will know it is done when a fork can be inserted easily through the skin. After it cools, scoop out the pumpkin flesh from the skin and put in a food processer/blender/juicer with a little bit of liquid (broth for savory dishes, apple juice or milk for sweet dishes, like this recipe. I don’t recommend water because it has no flavor!) to make the puree.

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  • Add the flour. I was able to add it all without needing to use a spatula to stir.

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  • Place the dough 2 inches apart on nonstick cookie sheets. If you don’t have nonstick, I recommend spraying with cooking spray before placing the cookies. I was able to get 24 large cookies using this recipe. If you want smaller/more cookies, make smaller scoops.

Hack: To easily scoop cookie dough, spray an ice cream scoop with non-stick cooking spray and use to drop the dough onto the cookie sheet!

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  • Bake for 10 to 12 minutes or until a toothpick is inserted and comes out clean at 350 degrees. Transfer to wire racks to cool.

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  • For the frosting, follow the recipe found on this page. Sprinkle with additional cinnamon if desired.

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References

https://dearcrissy.com/pumpkin-cookies-recipe/