Hello, readers! Fall is finally upon as and that means pumpkins, boots, denim, and all around coziness. I realize that just last week I posted about the beach and wishing it was still summer (which I do sort of) but, I’m getting excited for the cooler weather now. I love buying fall clothes. Coats, pants, boots, sweaters – it’s all wonderful. Along with fall shopping, baking comes to mind at the start of the season. Warm spiced cakes and cookies with hot coffee and tea on a rainy or brisk afternoon. Yes, please!
One of my favorite flavors of fall is pumpkin. Generally, I use it in a sweet dish or desert, as you’ll see here. Today I’m featuring one of my favorite, if not my favorite, pumpkin/fall recipes: iced pumpkin cookies. I don’t know where my mom found this recipe or when she started making it but I am so glad she did. These cookies are in no way healthy/low-calorie/low-sugar etc. They are straight up sweet, carby goodness – a nice indulgence for fall. The recipe makes about 48 cookies so there is plenty to give away and impress your friends (or just eat them all yourself during a Kardashian marathon.)
I had a frustrating experience making these in my little student housing apartment. My mom makes it look so easy! The first batch came out rubbery, which my mom attributed to my dough being more like cake batter (which is runnier) so I added more flour to absorb the liquid. That worked a little better but the cookies tasted like flour. Luckily, I halved the recipe so I had ingredients left over to try again. This time I used FRESH baking soda (not one that had been sitting in my fridge – oops), a new package of flour, and a hand mixer. The final batch taste much more like Mom’s. Success!
The takeaway from all of this? 1. Always use a fresh box of baking soda when baking; 2. Pumpkin tastes good no matter how you cook it; 3. Fall clothes make everything better (read: I bought a pair of orange pants after failing miserably at my first attempt to bake the cookies. It should be noted, however, that I bought these pants in conjunction with a trip to the mall to buy a hand mixer.)
2 cups softened butter
1 can Pumpkin Puree (NOT pumpkin pie filling)
2 cups of sugar
4 cups of flour
2 tablespoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 12 oz. package white chocolate chips
1 tub of Betty Crocker Whipped Cream Cheese Icing
1/4 cup brown sugar
Preheat oven to 375°.
Mix in white chocolate chips. Bake cookies for 14-18 minutes.
Mix brown sugar with icing (this can be done right in the tub of icing) and ice cookies after cooled.
Oh, and here are the pants I bought… If you were wondering. I swear they’re orange. The lighting is just weird.