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For Pumpkin Cookies: Preheat oven to
325 degrees F (165 degrees C) and place oven rack in the center of the 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 puree. Add the flour mixture and beat just until incorporated. Using 1/4
cup of batter (can 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 center of a cookie comes out clean.
Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting: Beat the
cream cheese and butter until soft and creamy. Beat in the confectioners' sugar
and vanilla until the frosting is soft and creamy.
Makes about 18
cookies.
Sources:
Klivans, Elinor.
Big Fat Cookies. Chronicle Books. San Francisco: 2005.
Ojakangas, Beatrice. The
Great Holiday Baking Book. University of Minnesota Press. Minneapolis: 1994.
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Pumpkin
Cookies:
2 cups (260 grams) all purpose
flour
1 1/4 teaspoons baking
powder
1 teaspoon baking soda
1 teaspoon ground
cinnamon
1/4 teaspoons ground
ginger
1/8 teaspoon ground
cloves
1/2 teaspoon salt
2 large
eggs,
room temperature
1 1/4 cups (260
grams) light brown
sugar
1/2 cup (120
ml) canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup (215 grams)
canned pumpkin puree
Cream
Cheese
Frosting:
4 ounces
(115 grams) room temperature cream cheese, regular of low fat
2
tablespoons (25 grams) unsalted butter, room temperature
1/2 cup (55
grams) confectioners' (powdered or icing) sugar
1/2
teaspoon pure vanilla extract
Note:
Instead of frosting the cookies, you can add to the batter either 1 cup
of chopped nuts (pecans or walnuts) or 1 cup of chocolate chips (semi
sweet or milk)
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