Hello my little bakers! So, I was trying to come up with a “healthy” version of a pumpkin cookies, and as it turns out, a “healthy” pumpkin cookie is a muffin! SO, back to test kitchen with some delicious Pumpkin Spice cookies! You need butter to make these cookies the way I want them! Believe me, these cookies melt in your mouth, and it is so worth it to run that extra mile once you taste these! I’m going to run five today!
Anyway, these cookies have all the taste of a spiced pumpkin pie, but with a light and airy body. They literally melt away as you take a bite! They are easily made into cookie sandwiches, and they taste amazing both ways. If you want a crisper cookie try cooking them for 20 minutes or so, checking the bottoms after 15 minutes to make sure they don’t burn.
So, you will need…
2 C. Butter, softened
2 C. Sugar
2 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
2 tsp. Vanilla
15 oz. Pumpkin puree
4 C. All Purpose flour
1/2 C. Butter
1/2 C. Brown Sugar
1/4 C. Milk
1 tsp Vanilla
2 1/4 C. Powdered Sugar
3 Tbs. Heavy Cream
1 tsp cinnamon
Here was my process…
Set the oven to 350 Degrees F.
Beat butter in a large bowl for 30 to 45 seconds until fluffy.
Add sugar, baking soda, baking, powder, salt, cinnamon and nutmeg and mix well. (You can use a hand blender, a stand up mixer or a good old-fashioned wooden spoon.)
Add eggs and vanilla and beat until combined.
Add pumpkin, mix until well combined.
Add flour gradually and use a wooden spoon to mix the flour in until well combined.
On a parchment lined baking sheet, use a pastry bag to pipe out cookie onto sheet. They should be about 1 1/2 inches wide and 2 inches apart so they don’t spread out into one another.
For the Frosting, in a saucepan heat up the butter and brown sugar until smooth and melted.
Stir in milk and vanilla.
Beat in powdered sugar and cinnamon until smooth.
Add Heavy Cream to cut the sweetness
Let cookies cool completely before attempting to frost them, unless you want to try one immediately!
If these cookies don’t put a smile on your face, you might just be dead! Please try and enjoy!
This is my own take on the Pumpkin Muffin. I am not a fan of pumpkin pie because of its texture, but I love the flavor. This is a muffin that tastes like a spiced pumpkin pie, and the glaze adds a cupcake feel that is just plain fun! The glaze is optional of course, but my muffins are less sweet than usual so the glaze adds the perfect amount of sweetness.You can heat them up and enjoy with vanilla frozen yogurt for dessert, with a cup of coffee for breakfast, or just in the mid afternoon for a nice snack. No matter when and where they are always delicious.
Here was my process…
I like to roast my own sugar pumpkin to bake with. But a can of pumpkin can be so much easier! If you are roasting the pumpkin set the oven to 350 degrees. Split the pumpkin and scoop the “guts” out. (Roasting the seeds to put on the muffins is always great). Place split, seeded pumpkin cut side down on baking sheet, cover with foil and cook for 90 minutes.Remove pulp of pumpkin and then puree in a blender. You will need about 2 cups of pumpkin puree. If you are using a can, you will need one 15 ounce can of pumpkin puree.
Next I mixed the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg and allspice and a pinch of salt. In a separate bowl I blended the pumpkin puree, eggs and veggie oil until well blended. Then mix the puree in with the dry mixture until a smooth batter forms.
Once mixed spoon into prepared muffin pans. I personally love to use parchment paper liners. They look great and it is more interesting than the regular cupcake liners.
Bake at 350 degrees for 18 minutes.
While they are in the oven you can start on your glaze. Its simple. Just take 1 cup of powdered sugar, 1 tablespoon vanilla extract and 1 teaspoon of cinnamon. Mix it until it is smooth and just like that, you have your glaze.
Once the muffins have mostly cooled, drizzle glaze over muffins. You don’t need much, and there is no right way to glaze these awesome little bites of heaven.
So, you will need…
1 small sugar pumpkin or 1 15 oz can of pumpkin puree
3 cups flour (I use half all-purpose and half whole wheat)