Tuesday, October 18, 2011

Pumpkin Spice

A balanced diet is a cookie in each hand.
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I will apologize now for inundating the Chocolate Box with cookies, but baking cookies is the preoccupation of Mom and I until mid-November's church bazaar. Today Mom made dozens of zucchini cookies and, with lots of pumpkin puree in the freezer from Thanksgiving, I decided to try something new and different as well: glazed pumpkin spice cookies (which are quite good even without the glaze). As I drizzled the icing, I was lost in thoughts of sugar and spice and the upcoming bridal shower. Furthermore, I (heart) pumpkin!


Pumpkin Spice Cookies
Makes: about 3 dozen cookies

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

"Base Coat" Powdered Sugar Glaze:
1 cup powdered sugar **
2 tablespoons milk  

"Top Coat" Spiced Glaze:
1 cup powdered sugar **
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
orange food colouring, if desired

** Note: I found that more icing sugar was necessary to make a full-bodied "icing" rather than a "glaze".

Directions:
Cookies:
1. Preheat oven to 350F.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
3. In the bowl of stand mixer, cream butter, white sugar and brown sugar. Beat in the pumpkin, egg, and vanilla until combined.
4. Slowly add the dry ingredients and mix on low/medium speed just until combined.
5. Drop tablespoons of cookie dough on baking sheet. Bake for 12-14 minutes, or until a toothpick comes out clean. Cool cookies completely on a rack.

Glaze:
1. In small bowl, mix powdered sugar with milk ("Base Coat"). Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled cookies.
2. Prepare spiced glaze ("Top Coat") while first glaze is hardening. In small bowl, mix powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Add in orange food colouring, if desired. Drizzle over the top of the first glaze.

Source: The Accidental Cook blog

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