It’s Friday, so let’s keep this short and sweet, shall we?
These soft, cakey pumpkin cookies really don’t need a story or explanation… then again, they didn’t need any icing either, but I gave it to them anyway because… why not? Look how pretty they are with their adorable little icing stripes.
Filled with pumpkin.
Covered in icing. (Optional, but way prettier)
If you’re still dying to read words, you can see words from me and many other talented bloggers over at A Periodic Table’s “Just One Question” project!
- 1/4 cup unsalted butter,softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy, about five minutes. Scrape down the sides of the bowl and add the pumpkin, egg, and vanilla. Continue beating to incorporate, another minute or so.
- Add flour mixture and beat just to combine.
- Drop tablespoon-sized cookies onto baking sheet, slightly flattening the top, and bake until set and edges begin to turn golden; about 12 minutes
If you would like to ice these cookies, I used my usual cinnamon-bun icing - Just take about a cup of powdered sugar and add a bit of vanilla extract (maybe 1/4 to 1/2 teaspoon, depending on your personal preference), and just enough milk to thin it to the consistency of your liking (1 to 2 tablespoons of milk should do the trick) If it's too thin, add more powdered sugar. If it's too thick, add more milk. TADAA!