I know both Thanksgiving and Hallowe’en have passed, and you may no longer be thinking pumpkin. However, this week’s feature recipe is too good to be made only at the aforementioned times of the year. The pumpkin cookies featured this week would be good any time of the year, and with canned, puréed pumpkin always available, easy to make. And to give you an indication of how good these cookies are, my sweetheart, Helen, who absolutely does not like pumpkin pie, gives them a huge thumbs up! Thanks to son-in-law Chris for the samples and the recipe.
Now, let’s get cooking!
2 cups all purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1⁄8 teaspoon ground cloves
½ teaspoon salt
2 large eggs, room temperature
1¼ cups light brown sugar
½ cup canola oil or corn oil (or other flavorless oil)
1 teaspoon pure vanilla extract
1 cup pumpkin purée
Cream Cheese Frosting:
4 ounces cream cheese, regular or low fat, at room temperature
2 tablespoons unsalted butter, room temperature
½ cup confectioners' (powdered or icing) sugar
½ teaspoon pure vanilla extract
Note: Instead of frosting the cookies, you could add either 1 cup of chopped nuts or 1 cup of chocolate chips to the batter.
Preheat oven to 325 degrees F and place rack in centre of oven. Line two baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin purée. Add the flour mixture and beat just until incorporated. Using ¼ cup of batter (use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 - 18 minutes, or until a toothpick inserted in the centre of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.
Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency.
Makes about 18 cookies.
Next time I’ll tell you about a raclette I was at recently.
Now, let’s get cooking!