Today on Sugar Spun Run, I'll be showing you how to make my favorite pumpkin cookies.
Hey Sugar Spun Bakers! Sam here and as
somebody who enjoys the more complicated side of baking,
I have dedicated myself to sharing the best, most simplified versions of recipes
that may have intimidated you in the past. I promise you,
you've got this so let's jump into today's recipe.
Now for these pumpkin cookies we are going to be starting with one cup of
melted butter. We're using unsalted butter today and you want to make sure
that you let that cool so it's no longer hot to the touch before you go any
further. Once it's had a little bit of time to cool
we can add a half cup of granulated sugar and one and a half cups of firmly packed light brown sugar
And stir these together really well until they're completely
combined, because we're using melted butter today there is no need for a
stand mixer. Everything can be mixed together by hand.
Now i want you to go ahead and measure out
two-thirds cup of pumpkin puree before you add this to your cookie dough.
We are going to blot it. To do this just take a paper towel,
and you're going to press it firmly into the pumpkin. What we're doing is we're
trying to remove as much moisture as we can
from this pumpkin. You'll want to repeat this several times with several clean
paper towels until you feel like you're not really
getting any more liquid. Pumpkin cookies are notorious for being
cake-y, which I absolutely hate. A cookie should not be
cake-y. This is due to the fact that pumpkin is
mostly water and all of that water contributes to a fluffy
cake-y cookie, unfortunately. By blotting the pumpkin and reducing that excess
moisture we ensure a nice chewy cookie. Once
you've blotted all the liquid you can add your pumpkin to your butter and sugar mixture
We'll also be adding one egg yolk, and
we're leaving out that egg white for the same reason that we blotted our pumpkin.
Add two teaspoons of vanilla extract and stir
really well to get everything nicely combined.
Now grab a separate bowl and we are going to combine three cups of all purpose flour.
Half teaspoon of baking powder
A half teaspoon of baking soda, 3/4 teaspoon of salt
And 1 teaspoon of pumpkin pie spice, and of course for today's recipe I'm
using my homemade pumpkin pie spice. Make sure to whisk these together really well.
Now gradually add your flour mixture into your pumpkin cookie dough.
I do this in about three or four parts just to make it easier to absorb that flour into the batter
Now because this is a soft cookie dough it is going to need to chill in the
fridge for at least one hour before you can bake it. Make
sure to cover that tightly with plastic wrap so it doesn't dry out.
When your dough is finished chilling go ahead and preheat your oven to 350
degrees Fahrenheit. Don't take your dough out of the fridge
until your oven is ready to go because you don't want it sitting around and
getting too soft. Once your oven is preheated we can start
scooping these cookies. Scoop the dough into level one and a half tablespoon
sized balls. Space them at least two inches apart on your baking sheet.
I always line my baking sheets with parchment paper for
easy clean up, but if you don't have parchment paper just bake the cookies
directly on an un-greased cookie sheet. For really nice uniform cookies you can
actually roll the dough into a smooth ball between your palms before baking it.
We'll roll one more.
Bake these on 350 degrees Fahrenheit for about 13 to 15 minutes. They might look a
little bit puffy when they first come out of the oven, but as they cool they'll
settle and deflate, and they should be nice and flat. Once your cookies have
cooled completely you can make a really simple glaze for them by mixing together
one and a half cups of powdered sugar, a tablespoon of light corn syrup
a fourth teaspoon of vanilla extract, and you'll also need about one and a half to
two tablespoons of milk. I'm just going to start with one and a half tablespoons
Whisk these together until they're nice and smooth.
This is still pretty stiff so I'm going to add in the rest of my milk.
To test that your glaze is at the right consistency, just lift your whisk out of
it, and if the ribbon that falls back down holds in shape for a second
before dissolving you are good to go. You could just drizzle the glaze over
your cookies once the cookies have cooled, but I prefer to dip mine.
I just like to grip the base firmly and then dip the surface
into the frosting and it gives the cookies a nice
shiny pretty coating of frosting.
Zach loves these cookies so I know he can't wait to get his hands on them.
Now in a perfect world you would wait
about 20 to 30 minutes for that glaze to harden
completely, but I don't have that kind of patience. So I'm going to go ahead and
dig in right now. Thank you guys so much for watching my
pumpkin cookie recipe, and if you try this one out please let me know what you
think. I'll see you next time
Not bad for a pumpkin recipe.