October 22, 2024

Pumpkin Cookies

A few weeks ago I made pumpkin muffins and I went with a recipe that uses coconut oil and it turned out that they weren't that great. If you have a pumpkin muffin recipe, let me know!

Two weeks ago, I made pumpkin donuts because they were requested by the kids and then...no one ate them. Honestly, they weren't that good. I followed the recipe, I made them in a donut pan, they had no flavor. I used regular flour instead of GF. 

This past weekend, I made pumpkin cookies. 



I'm on this kick where I've been radicalized against the school lunch and a lot of processed food in general so I thought I would start baking again, with winter (hopefully) on its way. I also thought that if I made baked goods, Wells would eat them for breakfast because anything is better than school breakfast (for real, I could talk about this for days right now...)

Neither kid liked the cookies. This is the recipe I've been making my entire life. Wells didn't like the "sour cream" frosting (cream cheese frosting) and Sutton touches things once with one finger, says "I don't like this" and runs off. 

So. 

I'm in the market for reliable baked good recipes if you have any to share. 

Pumpkin Walnut Cookies
makes 3 dozen

1/2 cup (1 stick) butter
1 1/2 cups brown sugar
2 eggs
1 cup canned pumpkin
1 t. vanilla
1 t. fresh lemon juice
1 t. freshly grated lemon peel

2 1/2 cups flour
3 t. baking POWDER
1 t. salt
1 1/2 t. pumpkin pie spice
1/4 t. ginger

1 cup chopped walnuts

Cream the butter and sugar together.  Add in the pumpkin, eggs, vanilla, lemon juice, and lemon peel.  Mix well.

Mix all of the dry ingredients, minus the walnuts, together in a bowl (sifting is suggested, but I usually don't).  Add the dry mixture to the wet mixture in three batches while mixing at a low speed and scraping down the sides of the bowl.

Stir in the walnuts.

Dollop onto a greased cookie sheet and bake at 375 degrees for 10-14 minutes.  They should be just starting to brown when you pull them out.

Cool before frosting.

Perfect Cream Cheese Frosting
This will make more than enough for this amount of cookies.  Consider doubling the cookie recipe or halving the frosting recipe.  I halved the frosting recipe.

1 tub of whipped cream cheese (8 oz.)
1/2 cup butter, softened (1 stick)
1 t. vanilla
about 3 cups powdered sugar (I don't like giving exact numbers on the sugar.  You know the consistency you want.)
1 T. meringue powder (Optional, but will help the frosting harden.  Found in the wedding aisle at Wal-Mart)

Cream the butter and cream cheese together, using a hand mixer or the whisk on a stand mixer.  Add the vanilla.  Then, add the sugar until you reach the consistency you want.  Add the meringue powder last.

Frost the cookies as soon as they're cool and refrigerate or freeze any leftover frosting.

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