As November is now moving closer to the end of the month than the beginning, I realized that I had not shared one of my all-time fall recipes with you! I have a strict rule in my house that I only serve pumpkin based items during the months of October and November and I wanted to bake up one last batch of pumpkin cookies.
I had several reasons for baking these today. First of all, they are just flat out delicious and this would be reason enough! Secondly, my daughter has a little friend named Caroline who consistently eats all the strange, grown-up things that most of Kitely's friends turn down. A few weeks ago, I made a batch of these cookies and sent them with Kitely to school for snack. Apparently, Caroline eyed them all week and finally asked me if I would be baking them again soon. A baggie full of them will be going to Caroline tomorrow!
On Friday, one of my cooking and baking compadres came into our library searching for a pumpkin cookie recipe. I told her about these and promised to post them on my blog. Hopefully my other readers will enjoy this recipe as well.
Finally, as a fundraiser for our school library, we are selling bags of what I deem to be the best coffee in the world -- Vienna Coffee Company. This company is located very close to home and produces some absolutely amazing coffee. My husband and I have been brewing nothing else for close to eight years now. In an effort to boost sales, we often set out samples of the coffee and provide baked treats to go along with it. Tomorrow night we will be sampling it at our monthly PTSA meeting in the hopes that some of our parents will purchase some!
As for the story behind this recipe, these are the cookies of my childhood. I can remember my mom baking them every fall. Sometimes she would put raisins in them and sometimes she just made them plain. Either way she baked them, they were always delicious! They are very cakey, soft, and light.
My mom is FAMOUS for losing recipes and so when I finally decided to try making these myself, I had to get the recipe from my Aunt Donna. Now, my aunt has beautiful handwriting and I treasure the recipes I have from her in her own writing.
Since you only have a few days left for baking with pumpkin (that is if you also follow my weird pumpkin rules!), I suggest you make a batch of these in the next couple of days!
Pumpkin Cookies
1 C. butter, melted
1 C. sugar
1 C. canned pumpkin puree (NOT pumpkin pie mix)
1 egg
2 C. all-purpose flour (I use only and always use White Lily)
1 t. baking soda
1/4 t. salt
1 t. cinnamon
Browned Butter Frosting
3 T. butter
4 T. milk
1/2 C. brown sugar
1 t. vanilla
1 C. powdered sugar, sifted
For cookies:
Preheat oven to 375 degrees. Line baking sheets with parchment paper or grease well.
Cream melted butter and sugar together. Add pumpkin and egg. Mix thoroughly for about 3-5 minutes. Sift flour, soda, salt, and cinnamon. Add dry ingredients to cream mixture.
Drop by spoonfuls on to cookie sheets. Bake 10-12 minutes.
Allow cookies to cool completely before frosting.
For frosting:
Cook and stir butter, milk and brown sugar in saucepan over medium low heat just until melted and smooth; be sure not to cook too long. With a mixer, beat powdered sugar and browned butter mixture until very well blended. Dip tops of cookies into frosting. Allow to dry completely before storing them.
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