Every week we’ll post a recipe that we both made. This week’s recipe was Pumpkin Pie Cookies, found over at Heather Likes Food. Printable recipe can be found at the bottom of this post.
This week’s recipe was Nance’s choice, and I couldn’t wait to make it. Pumpkin pie is one of my favorite parts about this time of year, and these cookies certainly sounded easier than making a pumpkin pie. (Confession: I’ve never made a pumpkin pie from scratch. Why bother, when you can get the frozen pies and pop them in the oven?)
For once, I had all the ingredients on hand and didn’t have to go buy a single thing.
First, you make the cookie part. Ingredients:
Flour, sugar, egg yolks, butter (peeking in from the bottom of the picture), kosher salt, baking powder, vanilla.
Cream the butter and sugar together, add in the egg yolks and vanilla. Add in the flour, baking powder, and salt and mix until well combined. You end up with a stiff dough that’s a bit crumbly.
Scoop out the dough (I have a 1-Tablespoon cookie scoop, but you could use a plain ol’ measuring spoon), then roll each ball of dough into a smooth ball.
Press lightly on the ball of dough to flatten it a bit, then make an indentation in the middle of each flattened ball. I asked Fred to do this part while I scooped out the rest of the dough. I looked away for a moment, and then looked back to find that he’d pressed like four balls of dough flat like pancakes (unfortunately, the pictures didn’t come out or I’d be providing them for evidence). I rolled them back up into round balls and we had a discussion about what “lightly press” might mean. He did that, then made the indentations with his thumb because he found it easier to do than to use a spoon. Then the pans of ready-to-fill cookies went into the fridge for 15 minutes.
You might think that this would be the perfect time for one of the Kitchen Inspector kitties to show up and snark about my baking abilities. However, apparently there was an Inspector Kitty convention, and they were busy.
“Inspector Kittehs gots the munchies. Where the FOOD, man?!”
Time to mix up the filling for the cookies. Ingredients:
Pumpkin, nutmeg, cinnamon, cloves, sugar, milk, and a bit of beaten egg. I always have cans of plain pumpkin on hand because it’s one of the many (MANY) things I try when kittens are having litter box issues. Pumpkin has fiber in it, and helps to solidify things.
Hey, THIS is a super-fun topic, no?
Throw all your filling ingredients into the bowl and mix ’til smooth.
Meanwhile, I had leftover canned pumpkin, and kitties with the munchies.
Fill each cookie with a heaping half teaspoon of filling.
The original recipe says to drizzle them with melted white chocolate. Now, I don’t like white chocolate and Fred’s no fan, either, so instead I mixed up a glaze. I used 1 c. confectioner’s sugar, a dash of vanilla, and then added milk until the glaze was smooth and pourable. I probably used 1 – 2 Tablespoons of milk.
When the cookies were cooled, I drizzled the glaze across the top of them.
See that black spot in the glaze, to the left of the center? That’s a bit of vanilla bean from my homemade vanilla. Homemade vanilla is the BOMB.
The verdict? Really damn good. Fred was less enthused about the pumpkin aspect of the cookies than I was, but where the cookies were good the day I made them, the next day they were REALLY good. Two days later there were a few left, and they were SUPER good. If we hadn’t shoved them all in our mouths, by now they’d probably be INCREDIBLY good. Alas, they only lived a few days, because we ate almost every damn one of them (the pigs only got a few.)
We’ll definitely be eating these again – and I may make a batch for Thanksgiving!
I picked this recipe because I knew that the leaves would be changing and fall would be upon most of us by the time we made it. It’s all on me because Robyn would not know of this thing we call Fall since she’s down south living in perpetual Summer. The things I have to do for her. sigh.
Please note: Many, many leaves. And also, flag that probably makes my very conservative neighbors nervous.
When I am making something in the kitchen I like to be all obsessive compulsive and orderly. For some reason I cannot be that way when I make cookies (which is why I usually leave the cookie making to my mom). Just looking at this mess makes me itch.
Pumpkin. I just started liking pumpkin pie a few years ago. I can’t believe I have been missing out all of these years. So stupid. The point of this picture? I cannot believe that I willingly make something with squash. Ew, gross.
Before I started making the cookies, I stopped to take a picture of my favorite things. iPod Touch. BUTTER. iPhone. Really, the iPhone is not one of my favorite things since I don’t like talking on the phone, but I love the cover so I had to include it. My husband is appalled that if I had to give up something, I would definitely give up the iPhone first and the iPod last. Please do not confuse this picture with me being all laa-dee-daa. The iPhone(4) was 98¢ with a contract renewal and the iPod touch was a gift. The cases are from the Five Below store and the butter was on sale (ha!).
And no, blue is not my favorite color. I have no idea why I have so many blue things. Weirdos unite!
I only listen to Podcasts on my iPod. Keith and The Girl is in my rotation. Along with Kevin Smith’s Plus One, Smodcast, Tell ‘Em Steve Dave and Marc Maron’s, WTF Podcast. Does anybody else listen to podcasts?
Yes, I know this is a cooking/food site. Sometimes I get bored.
Just because I picked this recipe, it doesn’t mean that I read it. I should have. Doing things like measuring out 1 tablespoon of beaten egg annoys me. I can’t help it. I prefer my recipes to be simple because I don’t want to waste my time in the kitchen. I also don’t want to waste my eggs.
I didn’t realize that the recipe calls for using a measuring spoon to make a “well” for the pumpkin. My measuring spoons (see above) are oval. I had to make my own well and I did the best that I could.
The light makes it look like I filled them with spaghetti sauce! Hee! Everybody tried one. Nobody cared for them. I was un-impressed and didn’t even bother with the white chocolate drizzle. Rick said he would take them into work (those guys will eat almost anything) and I wouldn’t let him. I have no idea what I did wrong, but they ended up in my garbage can the very same night. I’m not saving the recipe because pumpkin and butter are too expensive for me to risk it. I’ll have to look around for another one.
- For the Cookies:
- 1 C butter, room temperature
- ⅔ C sugar
- 2 egg yolks
- 1 tsp vanilla
- 2¼ C all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- For the Filling:
- ½ C pumpkin puree
- 2½ tbsp sugar
- pinch of kosher salt
- ¼ tsp each cinnamon and nutmeg
- ⅛ tsp ground cloves
- 1 tbsp egg, beaten
- 1 tbsp milk
- Preheat oven to 350°
- Cream butter and sugar until smooth. Add egg and vanilla and combine.
- Mix in flour, baking powder and salt and beat until no dry spots remain. The dough will be stiff and possibly crumbly.
- Scoop dough by the tablespoon and roll into smooth balls. Place on lined cookie sheets a few inches apart.
- Using a few fingers, press lightly on the top of each ball to flatten slightly. With the back of a teaspoon measuring spoon, make an indentation in the top of each ball.
- Place unbaked cookies into the fridge and let chill for 15 minutes.
- Make filling by combining all of the filling ingredients and mixing until smooth.
- Remove chilled dough from fridge and spoon heaping ½ teaspoonfuls of the filling into each cookie.
- Bake for 12-15 minutes. The bottom of the cookie will be lightly browned and the filling set.
- Let cool and drizzle with melted white chocolate or a glaze (glaze recipe in the notes).