Monday, October 18, 2010

Pumpkin Extenda-Week #1: Pumpkin Cookies

The Recipe that started the whole thing... Pumpkin Cookies. I have a very soft spot (also known as a spoft) for pumpkin cookies because they are really delicious. Michelle and I spent lots of time looking for good recipes, and I eventually just picked this one. You shall see the adventures below!

Super Soft Pumpkin Cookies (adapted from here)


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

Combine flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. Make sure you stir them all together (not like in the picture below)

Put the rack in the middle of the oven . Preheat the oven to 325. Line two baking sheets with parchment paper and butter the paper. (I didnt have parchment paper, so we just buttered the pan. worked like a charm)

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. Michelle took care of this portion of the mixing. What a beautiful co-chef.

Gracie didn't help bake per-se because she was sweaty from Bikram.
But she kept our kitchen assistant entertained!
Our lovely kitchen assistant, Luna the angel.

Next, mix in the flour mixture to incorporate it. See demonstration below. This is a very hard job...

Then, using an ice cream scoop or a 1/4 measuring cup (or whatever you want), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Use a thin metal spatula to smooth and flatten the rounds. (We didnt have to do this step because I used Trader Joe's canned pumpkin which is a thinner consistency than the normal Libby's brand.)

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 transfer the cookies to a wire rack to cool completely. (I didn't test mine with a toothpick but if you are really anal about stuff, go for it) Make sure the kitchen assistant is having a good time. Picture evidence below.

MMMMMMMM look at the yummy cookies that are about to be iced!

Glaze- Ingredients

2 cups confectioners sugar

3 tablespoons milk

1 tablespoon butter (melted)

1 teaspoon vanilla extract

Directions: Combine confectioner’s sugar, milk, butter and vanilla. Mix well. If needed, add more milk until consistency is drizzle-able.

Drizzle glaze onto cookies with a spoon. (I probably doubled the milk)

Final Product with Luna creeping in the background. What a girl.
Picture of the co-chefs .
These cookies were so delicious. And they really were super soft. I highly recommend them. I also recommend only icing the cookies after they are cool- otherwise the icing spills everywhere and then you have to lick it up. Nevermind, I highly recommend icing the cookies while they ARE hot so you CAN lick the excess icing. If you want, you can also add a cup of chocolate chips, white chocolate chips, butterscotch chips, or anything else you want. Me? I am a purist. Only pumpkin.


Ultra Love.


  1. Man! I love this post, but I have got to take better pictures for your blog! I look off in these pictures, but the cookies and you look gorgeous!

  2. Hi, I just stumbled on this page. Two of my favorite things are baking and running, so obviously I love your page. Greetings from Las Vegas, Nevada.