In honor of October and all things pumpkin, I made some pumpkin cookies. I like to call them puffs because they are cake-like and airy. It’s been while since I’ve made these, and any cookie for that matter. Life is getting busier and I don’t know how.
It rained all weekend which made me sleepy and forced me to stay inside. I dislike wet jeans (they just don’t dry fast enough). I spent most of the day Sunday in the kitchen making cakes for my office birthday celebrations this week and had almost a whole can of left over pumpkin. Since this recipe was one of three this month for The Easy Bake cOven I decided to go ahead and make cookies.
I like when it’s cold outside and I can heat the apartment fairly well with just the oven (oven on for 2 1/2 to 3 hours). It makes me feel less bad about cooking for long periods of time, and less necessary to turn on the inefficient baseboard heaters. Thankfully I get to say So Long to this apartment soon because M and I are moving! We will still be in the city, but were moving to a 2 bedroom with a LOT more living space. I can’t wait. I am really excited about the dishwasher as well (and free laundry!) Once we are settled I’ll take you on a tour.
I made these cookies not just for our enjoyment, but as a bribe. I’m asking the guys in the mail room at M’s office to save boxes for us. Here is how this conversation went with M the other day…. Me: Can you ask the guys in the mail room to save us boxes to move with?
M: It would be better if you asked.
M: Because you are cuter
Me: Thanks, but I’ll just make them cookies (big grin)
So, gigantic office with tons of shipments each day, I’m taking your boxes… and all you get are cookies. Not a bad swap I’d say. Unless you hate pumpkin which I’m hoping they won’t.
I plan on making more pumpkin treats this month/November but I have no idea when I will be able to post them. If you have some recipes you think I should try please send them!
Pumpkin Cookies aka Pumpkin Puffs
2 1/2 C flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1/2 C butter softened
1 1/2 C sugar
1 C canned pumpkin
1 tsp vanilla
Frosting Optional (I don’t think they need frosting)
2 C confectioners sugar
3 T milk
1 T melted butter
1 tsp vanilla
Preheat the oven to 350˚F. Mix together the dry ingredients including spices. Cream the butter and sugar until fluffy. Add in egg and mix until incorporated. Add pumpkin and vanilla. Slowly mix in the dry ingredients. Using a cookie scoop, drop dough onto a cookie sheet. Bake 15-20 minutes. Cool and drizzle frosting over the top if using.
Cookies are cake-like in texture and get better with age. I think they are best the next day. Store up to one week in an airtight container. The cookies will be puffy – hence the name “puffs” and should not spread out on the pan. If you want them to be less puffy, press the dropped dough down with wet fingers before baking.