Cookies

Pumpkin Spice Cookies

hardcorpsbaker

Pumpkin Spice Cookies

These yummy cookies are actually more like a cookie/muffin hybrid. They are super soft and fluffy and seriously delicious! They are easy to make and will get you into the fall spirit!!

If you are like me I cannot wait for fall to come around because I want pumpkin spice EVERYTHING!! We just moved to Southern California and it has been a little difficult to get into the fall spirit but I am not going to let 80 degree weather stop me! These cookies were simple and got our home smelling just like fall (no candles needed).

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Inside the Wire:

  • Make sure when you combine your dry ingredients you mix thoroughly. It is easy to think that all the ingredients get combined eventually so why not just add them all at once and make this process a bit quicker? The reason being, you want to make sure the baking soda/powder/salt and spices are evenly distributed. This way you can be sure your cookies all have the right amount of flavor and they don’t fall flat.
  • Ensure your baking soda is fresh.
  • Always mix the dry ingredients into the wet the ingredients. I prefer to mix about a half cup of dry ingredients at a time into the wet ingredients to make combining a lot easier and ensure even mixture.
  • You can either mix by hand using a fork or wire whisk or you can also use an electric beater/stand mixer. I prefer by hand with a fork because once the flour is combined it is a sticky mixture.

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  • You might be thinking after you have completed the batter that this doesn’t look like cookie dough? But trust me they will turn into cookies!
  • When you drop the batter by the tablespoon on the cookie sheet flatten slightly and smooth it with spoon and index finger to make them more round and even.  Again, the batter is sticky and wont smooth completely.

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  • Bake until cookies looks like they are slightly golden near the edges.  Do not over cook.

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  • To drizzle icing the easiest and quickest way is to folder over a ziplock back and pour the icing into it and then cut a tiny piece off the corner of the ziplock back and then just squeeze.

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Pumpkin Spice Cookies

  • Servings: 2 dozen cookies
  • Difficulty: easy
  • Print

Ingredients

-2 ½ cups of All-Purpose Flour

-1 teaspoon Baking Powder

-1 teaspoon Baking Soda

-2 teaspoons Ground Cinnamon

-1/2 teaspoon Ground Nutmeg

-1/2 teaspoon Ground Cloves

-1/2 teaspoon Salt

-1/2 cup Butter, softened

-1 ½ cup Granulated Sugar

-1 cup Pumpkin Puree

-1 egg

-1 teaspoon Vanilla Extract

Icing

-2 cups Confectioners’ Sugar

-3 tablespoon Milk

-1 tablespoon melted Butter

-1 teaspoon Vanilla Extract

Directions

Preheat oven to 350 degrees F.

  1. In a medium bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. In a small bowl beat egg until frothy and then add vanilla and mix.
  3. In a separate medium bowl cream the softened ½ cup butter and then add the sugar and cream those together.  Add the cup of pumpkin and the beaten egg/vanilla mixture and beat until creamy.
  4. Add the dry ingredients into the pumpkin/butter mixture about a half cup at a time until all is incorporated.  Batter will be sticky.
  5. Use a tablespoon and drop onto a non-stick cookie sheet.  Spread out slightly and flatten.
  6. Bake for 15 minutes at 350 degrees in a preheated oven.
  7. Let cookies set on cookie sheet for a few minutes before transferring
  8. Transfer cookies to a cooling rack

Icing:

  1. Combine milk, melted butter and vanilla in a small bowl. In a medium bowl add the confectioners’ sugar and then add the milk/butter/vanilla mixture to it.  Add more milk for a runnier icing and less milk for a thicker icing.
  2. Once cookies are cool drizzle the icing on the cookies.

It makes my heart happy to see your creations please share and use #hardcorpsbaker

Published by hardcorpsbaker

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