With cake week over, I was able to go back to a broader range of recipes. This is one from my Passion for Baking book that looked good to me, and used pumpkin in a new way. I'm used to pumpkin breads, muffins, and pies -- but cookies? Awesome. The irony is that this is a cookie that wants to be a cake. A big, poofy, soft cookie topped with a powdered sugar icing that has just a hint of cream cheese frosting flavor to it. Like most pumpkin baked goods, they are seasoned with cinnamon and pumpkin pie spice as well as raisins -- they are quite good, very quick to make, and a nice change from cake. :)
The powdered sugar icing instructions actually calls fro 3 cups of powdered sugar, 3 tablespoons of cream cheese and 1 tsp of vanilla along with water to get the right consistency. I mixed the powdered sugar, cream cheese and vanilla and slowly started adding milk. When I got close to the consistency I wanted I tried it and sure enough it tasted too much like the awful powdered sugar glazes I've always hated -- so I melted 2 tablespoons of butter and added that to the mix. After the butter went in it turned into a soft, creamy powdered sugar glaze with a faint flavor of cream cheese adding an extra layer to the flavors.
Ingredients:
2 tbsps white sugar
1 1/3 cups brown sugar packed
1/2 cup unsalted butter, softened
1 large egg
2 tsps vanilla extract
1 cup pumpkin puree
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 1/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon
1 cup raisins
Icing:
3 cups powdered sugar
2 tbsps melted butter
3 tbsp softened cream cheese
1 tsp vanilla
3-5 milk (or more as needed)
Preheat oven to 350. Line baking sheets with parchment paper or silpats.
In a mixer bowl cream both sugars and butter until fluffy. Add egg, vanilla and pumpkin puree and blend well. Fold in flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon, and when almost blended fold in raisins.
For each cookie, drop large gobs of dough about 2 to 3 inches apart on prepared cookie sheets. Bake 15 to 17 minutes until cookies are firm. Cool well on wire rack before icing.
In a small bowl, whisk together all icing ingredients except milk. Add milk slowly, a tsp at a time until you get the consistency you want.
4 comments:
time to rediscover my inner cookie monster!=D
i love that you're going off of recipes and adding tons of melissa tastes to your baking! :)
hey, where's my comment? harrumph! well, i love pumpkin--it might even be second to bacon! a very distant second, but still second ;)
these were really good, but i coulnd't eat a plateful of 'em. the icing was a bit much for me, but i'm not an icing person. i always ask for the cinnabon with the least amount of icing. this cookie holds up better than most to an icing, though, and it was a nice tasting icing.
--jb
i think they were awesome... and dangerous, i almost went back for seconds cuz they're cookies and not cake!
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