I didn’t have time to bake cupcakes this week, but I wanted to bake another pumpkin recipe before October came to an end!
This recipe was sent to me from my dearest friend Stephanie! Unfortunately Steph has left me to attend Columbia grad school. She has met a new friend there who was nice enough to share this recipe with her. Lucky for me… I got a new recipe from their friendship, and unfortunately for Stephanie’s new friend…she is not as cool as me ..lol jk! (im sure she is very sweet!) ; )
This is another simple recipe...however…the recipe has taught me (as we were taught in 8th grade science class) to read the directions in its entirety before beginning!
This recipe suggests that you place the dough in the refrigerator for at least 3 hrs or overnight!
Luckily I started baking these at 3pm on a Sunday, so letting the dough sit for 3 hours was no hindrance for me!
These were a big hit in the office! (Tyler ate about a dozen of them as I was icing each one!)
They are soft, gooey, and can be consumed in one bite!
Recipe yields approximately 4 dozen cookies:
½ CUP SUGAR
½ CUP PACKED BROWN SUGAR
1 CUP BUTTER (2 STICKS)
1 CUP CANNED PUMPKIN
1 TSP. VANILLA (I added 2 tsp)
2 CUPS FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
1 TSP. CINNAMON ( I added 2 ½ tsp)
¼ TSP. SALT
¾ CUP CHOPPED NUTS (optional- I added walnuts...I bet pecans would be good too!)
1. Beat sugars and butter until fluffy.
2. Add egg and vanilla and blend well.
3. Add Pumpkin and blend well
4. Stir dry ingredients together in separate bowl and add gradually at low speed to cream the mixture. Beat only until dry ingredients are moistened. ( do not overbeat)
5. Refrigerate dough in bowl for 3 hours or overnight.
6. Drop by rounded teaspoon 2 inches apart on cookie sheets lined with parchment paper.
7. Bake at 350 for 10 minutes or until lightly browned. Remove from cookie sheet and cool completely before frosting.
Brown Sugar Frosting:
3 TAB. BUTTER
½ CUP PACKED BROWN SUGAR
¼ CUP MILK
¼ TSP. VANILLA
1 ½ - 2 CUPS CONFECTIONERS SUGAR
1. In saucepan, melt butter and stir in brown sugar over medium heat. Bring to a boil white stirring constantly.
2. Cook 1 minute after it comes to a boil and continue stirring. Cool for approximately 3 minutes. Transfer sauce to mixing bowl, before sauce hardens.
3. Add milk and vanilla and beat until smooth.
4. Beat in enough confectioners’ sugar for desired spreading consistency.
5. Frost cooled cookie and let cookies stand until frosting is set and then place in air-tight container- use wax paper between each layer of cookies.