Tuesday, February 16, 2010

Pumpkin Spice Cookies

I think it was yesterday I was just sitting around and I thought..."PUMPKIN SPICE COOKIES!" I love pumpkin anything and i've yet to try a pumpkin cookie so I decided to search for some regular sugar cookie recipes and add things to make them pumpkin spice cookies. While I was searching for the right recipe I stumbled upon a recipe for Super Soft Pumpkin Chocolate Chip Cookies from Joy the Baker. I decided to use this recipe and tweak it a bit to make it what I really imagined. The only things I changed were instead of adding cinnamon, nutmeg, and cloves, I just used pumpkin pie spice instead and then I left out the chocolate chips.

They came out really good. I was a little surprised since this is the first time I've actually strayed from an exact recipe and made adjustments of my own. They are more like muffin tops almost rather that cookies but I love them!

Pumpkin Spice Cookies
adapted from Joy the Baker

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon pumpkin pie spice

2 eggs

1 cup sugar

1/2 cup canola oil

1 cup canned pumpkin

1 teaspoon vanilla extract

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper or lightly spray sheets with baking spray.

Stir the flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


At February 17, 2010 at 1:15 PM , Blogger Ashley said...

Those look yumo!!

I have something for you at my blog!


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