Iced Pumpkin Cookies
From Brent Ross, former LCFM Site Manager – Adapted from allrecipes.com
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg, ground cloves, salt
1/2 cup soft butter
1 generous cup pumpkin puree (!!)
3/4 cup sugar
1 tsp. vanilla
1. Combine dry ingredients (except sugar) and set aside.
2. Beat sugar and everything else together in the mixer then add the dry stuff.
3. Drop tablespoons of dough onto a cookie sheet, flatten slightly, then bake at 375 degrees for 10 minutes or so.
4. If you can manage to wait long enough for the cookies to cool (we never seem to be able to do this), you can drizzle them with a glaze made from 1/2 cup powdered sugar, 1 t melted butter, 1/2 t vanilla, and 1 T milk. Or just eat them plain.
More pumpkin tips from Brent:
The Fall is probably my favorite season, maybe just behind summer. Fall offers a splendid array of great color, nice light, cooler days and of course…pumpkins! I’m kinda obsessed with pumpkins. But I like the real deal, not the gimmicky pumpkin spice this pumpkin spice that and definitely not pumpkin spiced lattes! This year I grew five different varieties of pumpkins, some for carving and some for baking. Every year I roast enough pumpkins to yield at least 12-16+ pints of purée for the season. That doesn’t really sound like a lot for a pumpkin obsessed but it satisfies the need without overdoing it.
If you’re new to the pumpkin scene one thing to know is that adding pumpkin doesn’t really add to the flavor of a dish. Instead, the addition of pumpkin adds texture and mouth-feel. Baked goods become moist and fluffy, soups become more creamy, thick and rich. Use pumpkin as a secret ingredient! Choose pumpkins that are labeled as pie, sugar or baking pumpkins. Carving pumpkins are not the best for roasting and making purée.
The best way to get to the final pumpkin purée product is to start by carving up the pumpkin into small-medium size chunks. I like to clean seeds and any stringy stuff away before roasting. I always just place the chunks skin side down on a cookie sheet or baking pan and throw in a warm oven, around 350-375 degrees for about 40 minutes or until soft. The tops will start to turn golden brown. If you have roasted for long enough then the skin should just come right off. Then, take your baked pumpkin chunks and throw into a blender and start slowly adding water to make a nice thick purée. I jar all of my purée into mason jars and freeze (make sure to leave enough head space in jar for freezing!).