I baked pumpkin cookies for a group of hard working accountants and staff in my husband Scott’s office who are fueled by sugar and caffeine these last few days before the October 15th tax deadline. Adapted from Elinor Klivans book bigfatcookies I added a few extra goodies to these pumpkin cookies including chocolate which is, I think, is really good baked with pumpkin in a cookie, especially warm out of the oven. This is a fun book with over 50 recipes for gigantic cookies that have peaked my interest. I’ve always been a fan of a jumbo cookie with a cup of coffee as a meal especially around 2pm when you’ve missed lunch and need a little wake up call for the rest of the afternoon.
I don’t like skimping on the icing so I went the extra step to make sure I covered every nook and cranny on the tops of my pumpkin cookies with a thick pumpkin spiced vanilla glaze. My dishwasher broke this week so in the middle of icing these cookies the repair man who was speaking in Russian on his Bluetooth trying to find a part for the dishwasher made in New Zealand, which he said I never should have bought in the first place, told me that the part has been discontinued. I didn’t know they could do that! So, now I need to order a new dishwasher, does anybody have any suggestions?? I’m looking for a dishwasher that is quiet and really good at cleaning dishes especially ones covered with sticky stuff from baking.
Although we will be hard pressed to find anywhere with better weather than we’re enjoying in the Bay Area this week, I’m getting excited about our trip to Europe and am ready to start packing a week before we leave! Summer has finally arrived in the middle of October and that’s okay with me. In spite of the heat I turned on the oven, baked cookies and iced them last night to celebrate and share some of the good things in life.
Ingredients And Directions For Miss Patty’s Iced Pumpkin Cookies
For The Cookies
2 Cups all purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon sea salt
1 Teaspoon pumpkin pie spice, I used Penzeys brand
1 Teaspoon ground cinnamon
1/2 Cup unsalted butter(1 stick)
1 Cup granulated sugar
2 Large eggs
1 Cup canned pure pumpkin
1 Teaspoon vanilla extract
1/2 Cup chopped walnuts
1/2 Cup dried cranberries
1/2 Cup bittersweet chocolate chunks
For The Icing
1 Cup powdered sugar
1/2 Teaspoon vanilla extract
1/4 Teaspoon pumpkin pie spice
1 Tablespoon unsalted butter, softened and cut in small pieces
2 Tablespoons milk
Make The Cookies
Preheat the oven to 350F
Line 2 baking sheets with parchment or silpats
In a medium bowl stir together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon, set aside. In the bowl of a standing mixer on medium speed blend the butter and sugar until light and fluffy, a couple of minutes, scraping down the bowl at least once. Beat in the eggs and vanilla about one minute, scrape down the bowl, beat in the pumpkin and the flour. Mix in the chocolate, cranberries and walnuts.
Chill the dough for about 30 minutes to keep it from spreading too much. Use a small scoop, about 2 tablespoons, to form the dough into cookies at least 2 inches apart on the baking sheets. Bake the cookies about 15 minutes or until the tops feel dry. Transfer to metal racks to cool.
Make The Icing
In a small bowl mix together the powdered sugar, pumpkin pie spice, butter, vanilla and enough milk to form a thick icing. When the cookies are completely cool drizzle on the icing and spread with a fork to cover each cookie. These cookies can be stored in a tightly covered container for up to 4 days on the kitchen counter.
Makes about 2 dozen cookies
