Sunday, October 23, 2011

#40: Melt-in-Your-Mouth Pumpkin Cookies

I can't believe this is the first time I am baking with pumpkin this fall, and it's already the fourth weekend of October- crazy! Although I have a plethora of pumpkin recipes to use, I really wanted my first foray to be these particular cookies- not only have I had it stored away to use since this last June, but I realized I hadn't made cookies in quite awhile, and they are so easy to make and share. Plus, I had to make a stop at the Baird's house and do a little... negotiating about some details for the wedding, so what better way than to butter them up with EXTREMEY buttery, pumpkin-ey cookies?

Be forewarned: these bad boys are LETHAL. So stinkin' moist, with hints of cinnamon and nutmeg, they taste just like Starbucks' pumpkin scones... and they probably have just as many calories. Seriously... take a look at the ingredients list *gulp*

#40: Melt-in-Your-Mouth Pumpkin Cookies (as found on Better Homes and Gardens online...

cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
teaspoons vanilla
15 ounce can pumpkin
cups all-purpose flour

For the frosting:

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2 and 3/4 cups powdered sugar
Ground cinnamon (optional)


1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. 

In case you EVER wanted to know what two cups of butter looks like... eww... 

2. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
     - With this step, I added in 2 cups of flour at a time. You're going to want to use a MASSIVE bowl, because this recipe makes A LOT of batter. By the time I got to the final 2 cups of flour, I was mostly just adding it in my stirring- the electric mixer was causing a lot of it to fly right out of the top of the bowl!

See? Tons of batter... and this was even AFTER I had scooped out enough for 16 cookies.

3. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
     - I used a cereal spoon to scoop out my cookies. And I left mine in for about 13 minutes to get brown, although I doubt these cookies would ever get crunchy. They puff up beautifully and are almost the consistency of those red velvet whoopie pies I made way back in May or June. 

4. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
     - This recipe makes WAY more cookies than called for, and not enough frosting, so adjust accordingly. I think after all was said and done, I made six batches of 16 cookies, which, if my fourth grade teacher math is correct, is 96 COOKIES. Holy guacamole. My the time I got to the final batch, I think I had ten cookies or so that didn't get any frosting, and I had to ration it to get THAT many frosted. Plus, I didn't add the cinnamon on top because we were running low... and I didn't want to get in trouble for using it all up.

There you have it. As my dad said when I told him I had done a very bad thing creating these monsters (since they are SO addicting)- "WHAT ARE YOU TALKING ABOUT? These cookies are great!"

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