Tuesday, September 25, 2012

Favorite Fall Treats.

The temperatures are finally dropping, pumpkin spice lattes are back, and it's almost cool enough in muggy DC for boots. Boots and sweaters and fall coats. I love it all.

One of my favorite things has to be pumpkin cookies, though, and the weather doesn't have to cooperate for them. Just the date. I had to specify because I made these while it was a quintessential 85 degrees on September 22. What gives, DC?

My friend's mum used to make these in high school. I had one bite of my own creation and was taken back to Friday nights with our close group of ten, tennis practice, Homecoming dances, and football games.

Iced Pumpkin Cookies
Makes a little over 6 dozen

Cookies
  • 5 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 cups white sugar
  • 1 15 oz. can of pumpkin puree 
  • 2 eggs
  • 2 teaspoons vanilla
Icing
  • 4 cups powdered sugar
  • 6 tablespoons of milk
  • 6 teaspoons of light brown sugar
  • 3 tablespoons of melted butter
  • 2 teaspoons vanilla
Preheat the oven to 350 degrees.

Combine the dry ingredients in a large bowl. In a separate bowl, cream the butter and sugar. Add in the eggs, pumpkin, and vanilla. Mix until creamy. Add in the dry ingredients slowly. Stir until combined. Drop by the tablespoon onto a cookie tray and flatten the top slightly. I found my fingers worked best for this.


Bake for 15-20 minutes. The cookies should be just brown on the bottom. Be careful not to overbake. Remove from oven and let cool completely on wire racks.

For the icing, combine the powdered sugar, brown sugar, melted butter, and vanilla in a bowl. Add in the milk by the tablespoons until the icing is thin enough to drizzle on the cookies. 

Set cookies on wax paper and drizzle with icing when completely cooled. And enjoy :)


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