But this time I was ready! I am starting small for this challenge with a recipe. We all know I love to cook, and have a weird obsession with pumpkin right now, so I knew I wanted to make these soft pumpkin cookies I found online and pinned.
|the original cookie i found (source)|
You can find the original recipe from VeryBestBaking here. I ended up changing the recipe a little, something I am becoming more and more comfortable with, and could not be happier with how they turned out! These might be my new favorite cookies, and I think Steven and my friends liked them too (I brought 2 dozen of them to Oktoberween and they were almost gone when we left)!
|my soft pumpkin cookies!|
Preheat the oven to 375.
Mix 2 & 1/2 cups flower with 1 teaspoon baking soda, 1 teaspoon baking powder (yes, there is actually a difference between those two), 1/2 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Set aside.
Next, use the paddle attachment to blend 1 & 1/2 cup sugar and 1 stick (1/2 cup) of melted or soft butter. (I usually get unsalted butter so I have more control over the amount of salt in the recipe.)
Then add 1 egg, 3/4 can of pure pumpkin (I love Libbys brand), and 1 teaspoon vanilla bean paste (you can also use vanilla extract).
Once the mixture becomes smooth and all the ingredients are incorporated, slowly pour in the flour and spices. (This is usually the messiest part for me so I turn off my mixer, add some flour and mix for 30 seconds to a minute. Then I stop the mixer and repeat until all the flour is gone.)
When this is finished, spoon the raw dough onto a cookie sheet. (I cover mine with parchment paper to make cleanup easier.) Bake on 375 for 20 minutes. (It might be 17-22 depending on your oven. The cookies are done when the edges are golden brown.)
After the cookies come out of the oven let them cool on the pan for a few minutes, then transfer to a cooling rack.
A glaze can be added to these cookies. For the glaze - whisk 2 cups powdered sugar, 2 tablespoons water, 1.5 teaspoon lemon juice. Use a spoon to pour the glaze over the cookies.
As I mentioned, these cookies were amazing. This is one of my new favorite recipes! I love how soft and fluffy they turned out and how there is a little bit of fall in each bite! :)
Have you made any great pumpkin dishes recently?
Also, make sure you check out Sherry, Kaite, Ana, and Erin (the official Pinterest challengers) posts.