Thursday, October 25, 2012

What's Cooking: Pumpkin Cookies

So the other day, my bestie Carmalene messaged me about these amazing pumpkin cookies. I have never been too in love with fall (weather, colors, flavors, decorations, etc), but since moving to Jersey, all that has changed. (exhibit A, and exhibit B, and exhibit C, and exhibit D) Needless to say, I decided to give them a go. The verdict: they are so good!

Here's what I used:
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp nutmeg
3/4 cup (1 1/2 sticks) butter, softened
2 1/4 cups packed brown sugar
2 large eggs
15 ounce can of pumpkin
3/4 cup evaporated milk
1 tsp vanilla extract

4 cups powdered sugar
10 TBSP (1 1/4 sticks) butter
1/4 cup evaporated milk
2 tsp vanilla extract

Here's what I did:
1. Preheat the oven to 375 degrees.
2. Whisk together flour, baking poweder, baking soda, salt, cinnamon, and nutmeg in a medium bowl; set aside.
3. Combine melted butter and brown sugar in a bowl. Mix until pale and fluffy.
4. Mix in eggs
5. Add pumpkin, evaporated milk, and vanilla; mix until well blended.
6. Add flour mixture; mix until combined.
7. Transfer batter to a gallon-sized Ziploc bag. Cut small hole in bottom corner of bag. Pipe 1 1/2-inch rounds onto greased baking sheets, spacing 1 inch apart.
8. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.
9. Cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.

1. Put powdered sugar in a large bowl; set aside.
2. Melt butter in microwave until completely melted.
3. Immediately add butter to powdered sugar.
4. Add evaporated milk and vanilla; stir until smooth.
5. Spread about 1 tsp icing onto each cookie. *If icing stiffens, stir in more evaporated milk, a little at a time.*

Linked to thisthis party.

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