I made a batch of Pumpkin cookies last to share at my clinical site for Thanksgiving. Turns out people liked them and want the recipe . So this is pumkin cookie take 2 and they turned out lighter and fluffier than the last batch! Also, they are real! Real butter and whole eggs...crazy
2 ½ cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
¼ tsp. nutmeg
1/8 tsp cloves
1 ¼ cups sugar
4 oz. butter, room temp.
3 Tbsp. molasses
1 egg
1 cup pumpkin puree
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
¼ tsp. nutmeg
1/8 tsp cloves
1 ¼ cups sugar
4 oz. butter, room temp.
3 Tbsp. molasses
1 egg
1 cup pumpkin puree
Preheat oven to 350°F. Place dry ingredients in a medium bowl and set aside. In another bowl, beat together sugar and butter until creamy; add in molasses and then egg. Beat until combined and fold in pumpkin. Using a tablespoon, drop cookie dough 2 inches apart. Bake for 11-12 minutes until center is jut set; transfer to rack on cool. Cool completely before icing.
Makes 32-36 cookies
Cinnamon Icing:1 cup powdered sugar
2 tsp. cinnamon
1-2 Tbsp. apple juice or water
2 tsp. cinnamon
1-2 Tbsp. apple juice or water
Mix ingredients together. Drizzle lightly, using a fork, on cooled cookies.
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