I have a love affair with pumpkin.
I put it in my oatmeal for breakfast. I blend it together with frozen yogurt and cinnamon to make a smoothie.
And I bake it into just about everything this time of year.
Pumpkin bread, pumpkin muffins, pumpkin bars, pumpkin cupcakes, pumpkin pie…the possibilities are literally endless.
Today I made pumpkin cookies.
More specifically, these pumpkin cookies.
They’re cakey and spicy and pumpkin-y…it’s like a fall party in your mouth.
And who doesn’t love a party in your mouth? Unless it’s “party chicken” from my college cafeteria, that is. In which case, run. far. away.
If you have even the slightest affection for pumpkin, you should make these.
And make some cream cheese frosting to put on top. I totally would have, but I ran out of powdered sugar and didn’t feel like making an eighth trip to the grocery store this week.
I just took a batch out of the oven, and they smell divine. I’ll share them with you if you’d like. Come on over. We can crank up the A/C, light a pumpkin candle, make a pot of coffee, and pretend it’s fall here in Texas. What’s that? Only crazy people do that? You’re totally right. I’d never do that. Except that I totally do. Pretty much every day. I’m not crazy, though. Just a northern girl stuck in southern Texas. Not my fault.
Pumpkin Spice Cookies
Recipe courtesy of Nestle Kitchens
Active time: 20 minutes
Start to finish: 1 hour
Makes 36 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350° F. Line baking sheets with parchment paper.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Top with cream cheese frosting, or drizzle with melted white chocolate.