Good pumpin cookie recipe?!
Good pumpin cookie recipe?
one that has frosting . i want to make them for my kids
? thanks
Answers: Makes about 6 dozen
FOR THE COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
FOR THE ICING
4 cups confectioners' sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk,
2 teaspoons pure vanilla extract
Directions
Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Source(s):
marthastewart.com heh, well I have this friend who's mom makes the most amazing pumpkin muffins. I'm sure you could ask him. s/n= cheese4u32, tell him ian sent ya. Great Pumpkin Cookie
2 cups flour
1 cup quick oats or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup canned solid-pack pumpkin
1 cup semi-sweet chocolate chips
assorted color icing or peanut butter, for decorating
assorted decorative candies, for decorating (gumdrops, candy corn, M & M's)
raisins, for decorating
nuts, for decorating
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon and salt.
Cream butter and gradually add sugar beating until light and fluffy.
Add egg and vanilla and mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
Stir in chocolate chips.
For each cookie, drop ? cup dough onto lightly greased cookie sheet and spread into pumpkin shape using a thin metal spatula.
Add a bit more dough to form stem.
Bake 20-25 minutes or until cookies are firm and lightly butter to affix assorted candies, raisins and nuts mixing them up to make different faces if you want. Now these don't have icing on them but they don't really need icing. =P
White Chocolate and pumpkin cookies
http://www.recipezaar.com/98186...