Wednesday, November 16, 2011
Pumpkin Spice Cookies
These cookies just taste like fall. They are little bites of pumpkin flavor, perfectly enhanced with cinnamon and other spices that pumpkin always plays nicely with. Dave thought they needed more pumpkin, but I think that was because they were pretty fresh out of the oven and needed some time to mingle a little more. I love the sugar coating, because it made me consider calling these Pumpkindoodles. If I would have thought to flatten the balls a bit, I probably would have renamed them!
Yet another perfect recipe from Beantown Baker. I used pumpkin pie spice rather than the individual spices. But otherwise, I didn't change a thing, although creating flattened versions of this cookie for Pumpkindoodles does sound like a good idea. Live on the edge and roll them in cinnamon sugar if you're feeling particularly randy. If you're potlucking Thanksgiving next week or will have a crowd and want an alternative dessert, these are a very festive touch that will be sure to please.
Pumpkin Spice Cookies
1/2 cup butter, softened
1 cup sugar, plus 1/4 cup for rolling
1/3 cup canned pure pumpkin (not pumpkin pie filling)
1/4 cup molasses
2 1/3 cup flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
In a stand mixer or in a large bowl with a hand mixer, beat butter with a beater attachment until fluffy. Add 1 cup sugar, pumpkin, molasses and egg and continue to beat until combined.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt.
Switch to a paddle attachment and gradually add flour mixture, mixing on low until combined.
Refrigerate dough for up to an hour or until easy to handle.
Use a small cookie scoop or spoon and form the dough into about 1 inch balls. Roll in 1/4 cup sugar and arrange on a Silpat or parchment lined cookie sheet about 2 inches apart.
Bake at 350 degrees F for about 10 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Cool for a few minutes on pan and then remove to wire racks to complete cooling,
Makes about 5 1/2 dozen cookies.
The Cookie Princess
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