It's that time of year again...Fall or... Autumn. Call it whatever you please :) The rain and cold air I try to tolerate in exchange for the cornucopia of colours outside. Around end of September, its like you get smacked with a bag of pumpkins. Every single thing in stores are 'pumpkin spiced' from offerings at your favourite coffee shop to the local bakeries and even candles.
I have never been a fan of Pumpkin Pie but I wanted to partake in the pumpkin fun! So I set out to come up with a few desserts with that 'Pumpkiny' Fall Essence. If you participate in Halloween there are several ways to use up all that leftover gourd guts from Pumpkin soup and Pumpkin Bread to roasted pumpkin seeds and even a Pumpkin Punch. You will have to cook the pumpkin flesh for these cookies or if you prefer, just purchase a can of plain organic pumpkin puree that's already cooked.
I actually enjoyed these cookies. They are spiced but not in an overpowering way. They are more 'cake like' than crunchy and I love the tartness of the Cream Cheese Glaze to balance out the sweetness of the cookie. I do add a bit of cayenne for a little kick but it is optional especially if the kids are gonna partake. These are pretty good with a glass of milk or a hot beverage. When I made these at home they went very fast despite the fact that hubby and I aren't huge fans of pumpkin desserts. So give it a try and let me know what you think. Happy baking!
1 1/2 cups all-purpose flour
1/4 - 1/8 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne
1/2 teaspoon baking soda
1/8 baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg yolk room temperature
1 teaspoon vanilla
1/4 cup pumpkin puree
Cream cheese glaze:
1 cup icing sugar, sifted
1 oz softened cream cheese
2 1/2 teaspoons milk*
1/4 tsp Vanilla
In a mixing bowl whisk together the flour, spices, cayenne, baking soda, baking powder, and salt then set aside.
In a large bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar until well combined. While mixing, add the egg yolk and vanilla , then mix in the pumpkin puree.
Mix the dry ingredients into the wet ingredients until just combined. Cover in sealed container and refrigerate for 35 minutes.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the lined baking sheets and make sure to leave a little room between each one.
Bake the cookies for 10-13 minutes. Remove from oven and cool on the baking sheet Then remove and cool on a wire rack.
Cream cheese glaze: In a bowl use a mixer to cream the cream cheese with the icing sugar. Stir in the milk and vanilla.
Once the cookies are completely cool, Use a spoon to drizzle the cream cheese glaze over each cookie.
*Add more milk if glaze not runny enough