Break it apart, nice and soft.
Look at that, really nice.
Mm hmm.
Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make pumpkin cookies.
Oh, yeah.
They're super easy to make.
If I can do it, you can do it before I move on, make sure to
subscribe to my channel and get that notification Bill.
So you don't miss out on any of my new videos.
Let's get baking Down below in the description box.
You'll find a list of the ingredients and their amounts
begin by preheating the oven to 350 degrees Fahrenheit
or 176 Celsius.
I have one and two thirds cup of all purpose flour
or plain flour.
I'm going to add one fourth teaspoon of salt, one half
teaspoon of baking soda and one teaspoon of baking powder.
If you only have baking powder, use three
teaspoons of baking powder or one tablespoon, one teaspoon of
ground cinnamon, one fourth teaspoon of ground nutmeg.
Also, you can add one fourth teaspoon of ground cloves if
you have it and you want to.
Those are dry ingredients.
Come in here with a whisk and let's just rest this together.
Great.
And set that aside for now.
All right.
Now, in a large bowl,
take one third cup of salt and room temperature, butter,
one half cup of white granulated sugar and one half
cup of packed brown sugar.
Or you could just use a full cup of white sugar if
you want.
Get that pat brown sugar loosened up a little and now we
are going to cream these together with a hand mixer or a
stand mixer, if you don't have a hand mixer, then just use
a wooden spoon.
All right, Intel, it's mixed together like that, we will add
one large egg and one teaspoon of vanilla extract.
Give that a mix.
All right, and then just give the side of the ball a
good scrape,
and now we will add in two thirds of a cup of
canned pumpkin, and we'll just mix that in.
Just until barely combined, we don't want to over mix it if
you over mix this batter or dough,
the cookies can get a little tough.
And now let's add in that dry mixture.
I'm going to do about a third of it at a time.
I shadyside.
And then add in the rest of this flower.
All right, so just until combined like this, and then
I'm going to mix it the rest of the way with my sturdy spatula
or use a wooden spoon, so just help to not over mix it.
And the consistency is going to be somewhere between, like a
classic chocolate chip cookie dough and like a
cake batter consistency.
All right.
So step aside
and extend the rest of that flour.
And now it's ready to go and then take an increased baking
tray or a cookie sheet, and I just take two spoons we can use
like one of those mini
scoops, mini ice cream scoops, and I'll take some cookie dough
and just put it right there on top, just like that.
Make them whatever size that you want and then spread them
out about a couple of inches apart.
She'd be able to get about 12 per cookie sheet.
Now we want to flatten them out a little bit.
And I just took a bowl and sprayed the bottom of it with
some cooking spray.
And then you can just
flatten it out a little bit
and you can use
a variety of things to do this.
And now we will bake them in the oven again.
Three hundred and fifty degrees Fahrenheit,
176 Celsius.
We'll bake them for 15 to 20 minutes until they're nice
and golden brown.
And then if you want to check them, you can check it
with a toothpick.
And when you poke it the toothpicks, you come out
clean and that step.
All right.
And when they come out of the oven, they will look
something like this.
They'll be golden brown around the edges and on the tops.
And then you just let it sit on the pan for about five minutes
and then we will remove them from the pan
and put it on a wire rack to cool completely.
Now the cookies are done, but you can make an optional
glaze to drizzle on top that a lot of people like to do.
And to make that glaze, we have about a tablespoon
of melted butter.
You can do a little bit less a half teaspoon
of vanilla extract.
And if you don't have any vanilla extract, you can
leave it out.
And then we are going to add about a cup more than a cup
of powdered sugar.
This doesn't have to be exact by any means.
And now we're going to do is we'll start this is about a
fourth cup of milk, but we're only going to add about a
tablespoon of it at first.
And we'll start to mix this glaze that.
And just a little more.
OK, this right here is like a frostiness consistency, and you
could use it like that or you can just thin it out a
little bit more.
Winds up being around 240 tablespoon
somewhere around there.
Again, just depends on how thick you want to make the
glaze and how much you want to cover the cookies.
What about like that is gutshot drizzles like that,
but still thick.
And I will just take the glaze
and you just drizzle it on the cookie.
If you keep it on the way Iraq and put the sheet pan or baking
pan underneath and it'll catch the exer the extra drizzle.
And you can also just dip the whole top of the cookie in a
glaze as well if you want.
And if you want a little more control on how the
designs look, just put it a glaze in a little Ziploc bag.
And you can do nice.
Strokes over better,
totally up to you how you do it.
And the glaze is purely
optional, you don't have to put the glaze on if you
don't want, you can just eat them plain and they will be
really I mean, that way to.
And then once you had the glaze on all of them, then just let
them sit for about five minutes until the glaze dries and
they'll be ready to go once the glaze dries are ready to go.
I'm going to pick one up and show you what it looks like
on the inside.
Break it apart, nice and soft.
Look at that.
Really nice.
Mm, huh.
So amazing.
All right, the pumpkin cookies are done and turned
out fantastic, this recipe makes somewhere between 18 and
24 cookies, depending on the size that you make them.
Also, one thing you can do if you like to kind of mix them up
a little bit is you could add chopped pecans or pecans or
chopped walnuts to the cookie batter.
Just fold it in right before you bake them.
And then I'll add a nice little crunch to the cookies.
Pretty cool.
These cookies are super easy to do.
Easy ingredients if I can do it.
You can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
Grab this one right here.
Hmm.
Uh.