Рецепт Iced Pumpkin Cookies
Iced Pumpkin Cookies
Okay, I'm finally jumping on the pumpkin bandwagon. It's the middle of October, pumpkin season is at it's peak, and I can't avoid these squashes any longer. Also, I'm pretty sure it is my obligation as a food blogger to provide you guys with at least one pumpkin recipe this month...or this lifetime considering I've never posted a pumpkin recipe on here, in my four years of blogging. No time like the present to make up for it, right?
By the way, I'm trying to figure out why I have spelled pumpkin as pumpking every time I've written it so far. I can't even control it. My fingers have a mind of their own.
Anyways, for those of you who didn't know, October is National Cookie Month. If you're wondering how I know this, it's because these are the kind of things that start to concern you when you are a food blogger. Food holidays that you didn't even know existed.
October is the national month for a lot of other different foods, but nothing is more worthy of being celebrated than cookies. I think you guys see where I'm going here. Little miss me honored National Cookie Month and celebrated pumpkin season by making these scrumptious iced pumpkin cookies.
I spotted these cookies originally on Joy the Baker's blog, and though they looked lovely with their butterscotch chips, nobody in my family really fancies butterscotch chips, including myself. So I ditched the chips and instead added a delicious cinnamon icing to them on top. Pure genius, lemme tell you.
They were phenomenal. I must warn you though, if you're not into fluffy, cake-like cookies, then these cookies most likely aren't for you. They are soft and pillowy and bake up sort of like muffin tops. I personally had no problem digging into these cookies, even being the kind of girl that prefers crisp and chewy cookies. Cause one taste of their icing and I was a believer.
Iced Pumpkin Cookies
Yield: approximately 20 cookies
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- dash of allspice
- 2 eggs
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 cup pure pumpkin (same as canned pumpkin or pumpkin puree)
- pinch of vanilla powder (or 1 teaspoon vanilla extract)
- For the icing
- 2 cups powdered sugar, sifted
- 1 teaspoon cinnamon
- pinch of vanilla powder (or 1 teaspoon vanilla extract)
- 1 tablespoon melted butter
- milk, as needed
Directions:
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
In a large bowl, using an electric mixer on
medium speed, beat the eggs and sugar until well combined, about 1 minute. (Scrape the sides of the bowl
as needed during mixing).
Add the oil, pumpkin, and vanilla and mix on low speed until blended. Stir in the flour mixture with a spoon.
Using a 1/4 measuring cup, scoop out mounds of dough onto prepared baking sheet, spacing them 2 1/2 inches apart. Use the back of a spoon to smooth out the mounds.
Bake the cookies until the tops feel firm and a toothpick inserted in the
center comes out dry, about 16 minutes. Cool on the baking sheet
for 5 minutes, then transfer them to a
wire rack to cool completely.
To make the icing, whisk together powdered sugar, cinnamon, vanilla, and melted butter in a small bowl. Gradually add milk by tablespoons, until you reach a spreading consistency. Spoon the icing evenly over tops of cookies.
Adapted from Joy The Baker