I finally did it, guys. I’ve been holding out and holding on to summer for as long as I can. I’ve been baking with berries and peaches and anything that reminds me of summer.
But it was time. I broke out the pumpkin.
Resistance was futile, especially when I woke up the other day at 0230 and couldn’t go back to sleep. That has been my wake-up time lately, no matter how tired I am or what time I actually need to get up. I never sleep late enough for an alarm to go off but lately I have been up earlier than normal. Staying up later at night doesn’t make me sleep later in the morning, either. I’m still up and thinking about all the things that I have to get done and my favorite way to relax a bit before heading off to work is to bake.
I haven’t taken any treats into work for a while and my hubby had a meeting coming up that I normally bake for. So I wanted to make something that I could split between my office, his meeting and, of course, feed my kids. Since October is here and everyone is on about all things pumpkin, I figured it was time to join in. The recipe for pumpkin cookies is a favorite no matter when I make them. And the recipe makes A LOT of cookies. Perfect for what I needed.
One thing about this recipe – it takes a bit of time. I like to chill the dough for at least an hour before baking to get the butter cold again. This helps the cookies retain their shape when baking. Scooping them with a cookie scoop when the dough is cold and putting them on the baking sheet in a tall ball shape gives you a thicker, taller cookie instead of a thinly spread out cookie. So don’t skip the chilling time!
Now the great thing is that you can bake these in batches. Just keep the dough in the fridge until ready to scoop and bake. I baked some in the morning, then baked the rest after work, made the frosting when the last batch was in the oven and iced them all.
The bad thing is, this entire batch of cookies – at least 65 cookies – was all gone within 24 hours! I guess the 4 sticks of butter in this recipe didn’t scare anyone off.
I found this recipe on Better Homes and Gardens website several years ago and have made them several times every fall since. The only difference in my recipe and the one on BHG is the chilling time. The ingredients are perfect and I’m even going to try to mess with perfection!
Everyone that has ever eaten these cookies asks for them again and again. As my youngest son was eating a few of the last cookies from the latest batch, he said, “Mom, these are the best things you have EVER baked!”
I guess that says it all! So go make some for yourself. You won’t be sorry!
Melt in your Mouth Pumpkin Cookies
Prep Time: 30 minutes
Baking Time: 10 minutes per batch
Yield: About 60 cookies
For the cookies:
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
- In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until smooth and fluffy, about 1 minute. Add the granulated sugar and beat for about 1 minute.
- In a small bowl, mix together the baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined.
- Beat in the eggs, one at a time, then add vanilla until combined. Beat in the pumpkin just until combined. Add about 1/3 of the flour and mix until incorporated. Scrape the sides and bottom of the bowl. Add another 1/3 of flour and mix until combined. Add the rest of the flour and mix. Be sure to scrape the sides and bottom of the bowl several times or you may end up with more butter at the bottom and those last cookies that you scoop out will not bake up properly!
- Refrigerate dough for at least 1 hour. Preheat oven to 350° F about 20 minutes before you are ready to bake.
- Drop dough by heaping teaspoons or use a small cookie scoop and place about 2 inches apart on a parchment paper-lined cookie sheet. Bake for 10 to 11 minutes or until tops are set. Transfer to wire racks to cool.
For the frosting:
- 1/2 cup (1 stick) butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 ½ to 4 cups powdered sugar (add until desired consistency/firmness)
- Dash of Salt
- ground cinnamon sprinkled on top (optional)
- In a small saucepan heat the butter and brown sugar until melted and smooth. Transfer to a medium bowl and stir in milk and vanilla. Beat in powdered sugar with a whisk until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon, if desired.