I just finished baking the yummiest cakiest deliciousiest (yeah, yeah... so it's not a real word) pumpkin cookies. I found a recipe and tweaked it... here is the revised recipe the way I made it.
Start the frosting first because it needs a long time to cool (learned the hard way, lol):
Melt 6 Tbsp of butter
8 Tbsp of milk
1 cup of packed brown sugar
until the mixture is fully dissolved then completely cool it.
For Cookies...
Cream together:
2 cups of butter (recipe called for shortening and I don't use shortening EVER)
2 cups white sugar
1 can of pumpkin or equiv. of 2 cups
Add 2 eggs and beat until fully mixed... a minute or two
Add mixture of:
4 cups unbleached all purpose flour
2 tsp baking soda
1 1/2 tsp cinnamon (or use all spice or pumpkin pie spice)
1 tsp salt
Mix for 2 minutes
Drop spoonfuls onto parchment paper lined baking sheet and bake at 350 for about 10 minutes each. Until the tops are 'dry' looking but not turning brown.
While cookies are baking and once the brown sugar mixture is cooled....
Add 1 1/2 tsp vanilla
2 cups confectioners sugar
Spread frosting on cookies and enjoy!
They have a wonderfully moist cake texture not to mention BUTTER! ;) I love butter.
She made a fresh batch of cookies this morning and served it breakfast-in-bed. YUM! It has almost a pancake consistency and is so different and unique in both texture and flavor that you will impress anyone at any time of day with these.
ReplyDeleteI would just like to say these look delicious and I hope you ate some for me.
ReplyDeleteThat's all.