The end of October is right around the corner…our second snow fall has sprinkled the city.
Colorado is in transition between colorful fall leaves and snow.
It is always a beautiful combination though, with the colors peaking through the white snow.
Recently I learned that pumpkin is not used in Australia in the same way as the Unites States. In the U.S. we make our pumpkin sweet. Fall brings pumpkin lattes, pumpkin beers, pumpkin pie, pumpkin bread, and many more tasty treats!
This recipe is for all those (not just in Australia!) that are deprived of this crazy idea of sweet pumpkin :)
These cookies are more of a cake-like texture. They should maybe be called mini pumpkin cakes :)
~Adapted from “Best Pumpkin Cookies by Sara in FL”
1 c. butter (room temperature)
1/2 c. sugar
1/2 c. brown sugar
1 c. canned pumpkin
1 t. vanilla
2 c. flour (little more)
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/4 t. nutmeg (added this to the recipe)
1/4 t. salt
The original recipe calls for 2 t. of cinnamon but I did only 1 t. and 1/4 t. of nutmeg (nutmeg is not in original recipe). The recipe calls for 2 cups of flour but it seemed too sticky to me so I added a little more until it was the right consistency.
What to Do:
1. Cream together butter and sugars in a large bowl.
2. Add pumpkin, egg, and vanilla to mixture.
3. In a separate bowl, combine all dry ingredients.
4. Combine dry and wet ingredients.
5. Plop spoonfuls of pumpkin on a cookies sheet
6. Bake for 10-12 minutes at 350 degrees C
The butter glaze was the glaze used with the recipe. To make this, heat the butter and brown sugar in a saucepan. Cook for about a minute until it thickens. Blend in the milk and powdered sugar until smooth.
3 T butter
1/2 c. dark brown sugar
1/4 c. milk
12/3-2 c. powdered sugar
I am not a big frosting person because typcially it is too sweet for me. I love cream cheese glazes typically though so I used the glaze below.
4 T butter
6 oz cream cheese
2 c. powdered sugar
1 t. vanilla
Bring pumpkin sweets to your hometown! :)
Slow Show by The National