- Have you been searching for a soft,
pillowy, pumpkin cookie, full of fall spices,
that melts in your mouth?
Today's your lucky day.
This pumpkin cookie is all of that, and more.
Hey, you're watching "Preppy Kitchen,"
where I, John Kanell, teach you how to make
delicious homemade dishes,
to share with your family and friends.
This pumpkin cookie'll be ready before you know it.
So let's get started.
First off, we're gonna add two and 1/2 cups, or 300 grams,
of all purpose flour to a bowl that's over a scale,
and under a sifter, in you go, 300 grams.
For leavening, we have one teaspoon of baking soda,
and one teaspoon of baking powder.
1/2 teaspoon of salt, for a bit of contrast.
I'm using all my favorite fall spices for this recipe,
but you could use your favorites,
just plain cinnamon, or pumpkin spice mix,
if that's what you have on hand, and you like using.
First off, two teaspoons of cinnamon,
1/2 teaspoon of ground ginger,
1/2 teaspoon of my favorite, allspice,
which is an actual spice, from a plant,
not a combination of all the spices put together.
I get that question a lot.
1/4 teaspoon of cardamom,
and 1/4 teaspoon of freshly ground nutmeg.
I love nutmeg when it's freshly ground.
It's not the same if it's just powdered.
And having one of these Microplanes,
is so handy in the kitchen.
You could use it for spices, for zest,
even for hard cheeses, very versatile.
Alright, sift it up, scale's done.
And we're gonna give this a whisk, and set aside.
Whisk, whisk, whisk.
And by the by, I just sift almost everything,
like part of my muscle memory.
You don't have to sift it for this recipe.
It's just like a nice habit to be in.
Never hurts.
Set that aside and either get a stand mixer out,
or another bowl, and your electric hand mixer.
Into the bowl of my stand mixer,
fitted with a paddle attachment,
I'm adding 1/2 cup, or 113 grams,
of unsalted room temperature butter.
If you wanna use salted butter, that's totally fine.
Just reduce the salt you used by 1/4 of a teaspoon.
So make that decision ahead of time.
I'm gonna add 1/2 cup, or 100 grams
of granulated sugar, to my butter,
and give it a mix, just to get it started.
Okay, once it's mixed up a little bit,
I can add in one full cup of packed, dark brown sugar.
You could also use light brown sugar, by the way.
It's not a must have.
Get it out, look at this.
Now we're gonna mix this until it's creamed up,
lighter, fluffy, and smooth.
And of course, keep an eye on it, ch ch ch ch.
This isn't really sticking to the bottom,
but I see one little clump that's bothering me.
And right now we're getting close.
When you use brown sugar and butter together,
you're not gonna get that light, fluffy texture
you would normally have with regular sugar and butter.
So, just be warned,
it's gonna be a bit more of a fluffy lump.
Once your sugar is looking like this,
it's a fluffy lump of brown sugar,
it's really delicious, but don't eat it yet.
Go ahead and add in one room temperature egg, no shell.
And one teaspoon of a nice vanilla extract.
And mix until it's combined.
You want the egg really mixed in.
Okay, let's take a look.
Here, we have a smooth, creamy brown sugar mixture.
That's exactly what I want.
It's time to add in one full cup of pumpkin puree.
So let's mix this in until it's nice and smooth,
and if needed, scrape the bowl down.
You know, let's give it a head start at the beginning.
Okay, here's a part where you might start to panic.
If you look in your mixer, you'll see it's broken,
it's curdled, oh no, is it ruined?
No, it's totally fine.
It's because we added all that pumpkin puree,
which has no fat, into a fat mixture.
It's not really mixing together,
until we add the dry stuff in.
So right now, we're gonna dump in our dry mixture,
and mix until just combined.
All the spices and the pumpkin are giving me life.
This is like the best baking there is.
It's one of the reasons fall is my favorite season.
Close your mixer, lock it down,
and then beat on low until just combined.
Well, well, well, what do we have here?
It's locked, and just combined.
You have a really soft cookie batter,
but there's a couple stray bits of flour hanging out.
So scrape the bowl down, one last time.
Just give it one more mix for like 10 seconds.
Now this is ready to cover and chill
for about 30 minutes to two hours.
A longer chill time will let the cookie come together,
and it'll be really puffy, fluffy,
and just chewy, melt in your mouth delicious.
One hour later, my cookie batter is chilled.
I put the kids down for a nap, had a cup of coffee,
and now it's time to roll these out.
So I'm using kinda like a two inch ice cream scoop.
I wanna have one and 1/2, to two inch rounded balls.
So plop 'em out, and then I'm gonna roll them as well,
but you don't have to do that,
but it makes the cookies look nicer, so hmm,
decide what you wanna do.
Today on baking just enough cookies
to fill this baking sheet,
but this isn't gonna go to waste.
I'll freeze the rest of the cookie dough.
The best way to do that, in my humble opinion,
is to go ahead and scoop all of it onto baking sheets,
bake the one you want,
and then freeze these for about an hour,
or until they're nice and firm.
And then put that in a freezer bag.
And as you want, you can bake one cookie,
if you wanna midnight snack,
or you can bake the whole batch later on,
but you don't have to worry about defrosting it,
and scooping it, and they'll also defrost much quicker,
in case you're wondering.
Okay, right now, give these just a little bit of roll
to round them out.
I'm gonna scoop the rest of this off camera.
These guys are gonna go into the oven at 350,
for about 11 minutes.
The edges will be set, and the centers will appear baked,
but they'll finish setting
after you get them out of the oven,
so they'll be a little soft to the touch still.
Into the oven you go.
My cookies are out of the oven, and nice and cool.
So it's time to mix up a really quick glaze.
You don't have to do this, but it's so delicious.
Into a large bowl, I'm adding two cups of powdered sugar,
two tablespoons of milk.
I just wanna drizzling consistency.
So we're gonna give this a quick whisk together,
and you can also add a tiny drizzle
of vanilla in there as well.
Once you have a nice pipeable consistency,
and that's what I kinda want here, very thick,
transfer the glaze into a piping bag,
or you could just drizzle it over with a spoon.
It's totally up to you, and how you wanna be.
Let's just rake across the top with our icing.
There we go, and then I like to change direction,
and some more visual interest, if you will.
All right, these are ready to serve now.
So I should let this set up,
so the icing is nice and crunchy, but I cannot wait.
They smell amazing.
Before I take a bite, if you like this recipe,
check out my pumpkin playlist,
all my favorite pumpkin recipes,
in one playlist just for you.
But now, it's time for a bite.
That cookie melts in your mouth, it is amazing.
I really hope you get a chance to make this recipe.
And if you like my videos,
hit that like button and subscribe,
and I'll see you in the next pumpkin video.