This is my favorite time of year. The leaves are changing and scattering the streets with a blanket of oranges and reds. The air is crisp, temperatures are dropping, fireplaces are puffing out a comforting firewood aroma. Apples are being baked into pies, pumpkin seeds are being roasted, and their former homes being displayed as haunting decor on porches.
Excitement is everywhere because Autumn is upon us. That means the start of the holiday season, beginning with Halloween. And pumpkins! Pumpkin is flavoring everything from soups to lasagnas to lattes. Pumpkin Spice Scones! Roasted Pumpkin Bisque! (We’ll talk about my disdain for the word bisque later). Pumpkin Coconut Cake! Pumpkin Pasta! Pumpkin Fritters! And of course, the most famous pumpkin of all: Pumpkin Spice Lattes! PSL for the cool kids.
I need to take a timeout. I’ve typed “pumpkin” so many times that it doesn’t seem like a real word anymore.
Oh you’re still there. Okay, thanks. It is no secret that the culinary world is in love with pumpkins and spicing them up. Well, I hate to break it to you. And also, you’re welcome, because I am totally on the pumpkin train! I hope you are, too, because this here recipe is just the first of the season from Dear Ms Daisy.
Pumpkin Cookies! I could call these Pumpkin Spice Cookies because they have spices in them, but I’m not doing that. Too many people call things Pumpkin Spice Somethings. Maybe I should just call these Mouth Full of Autumn Cookies because that is what they truly are. Packed full of real pumpkin flavor and accented with some of my favorite spices, these cookies are a great treat to get you in the Autumnal mood. You can wait until Thanksgivingtime to bake these if that’s where you prefer to keep your pumpkin. Or you could bake them now for Halloween. You could even melt some chocolate, place it in a sandwich bag, snip off the corner, and pipe on a cute little jack-o-lantern face. If you need more sweetness, these cookies do love to be topped with cream cheese icing. I like them on their own. Full of pumpkin and spices. Fresh out of the oven. Mmmmmm Autumn is tasty!
Yields 24 cookies
- 1 1/2 cups all purpose or white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup pumpkin puree
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1. Preheat oven to 350F.
- 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- 3. In a separate bowl, cream together the pumpkin, butter, brown sugar, and vanilla extract until light and fluffy, about 3 minutes.
- 4. Stir the pumpkin mixture into the flour mixture until combined.
- 5. Scoop the dough onto a baking sheet using a 2 tablespoon scoop, and press down slightly with the palm of your hand. The cookies will hold their shape as they bake. I like to use a Silpat on top of my baking sheets.
- 6. Bake until the cookies are puffed and set, 18-22 minutes.