My daughter and I are crazy for a cakey pumpkin cookie that they make at The Daily here in Bozeman. This homemade version is pretty darn close, but I haven’t yet put the effort in on the icing—which, on the bright side, does cut down the sugar!
This recipe is from Beth Setrakian, a cookie lover and wonderful baker I met over twenty years ago, back when I used to assist cooking classes at Draeger’s in Menlo Park. After her class, Beth gave all of us a copy of the little booklet you see in the photo, Beth’s Heavenly Little Cookie Book. Beth has made delicious teeny-tiny cookies commercially, owned a bakery, and also raised a family since we worked together that evening. Beth, I hope you are doing well, wherever you are!
makes about 20 cookies
recipe adapted from Beth Setrakian's Iced Pumpkin Cookies
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup puréed pumpkin fresh or Libby's canned
- 1 egg large
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ tsp freshly grated nutmeg
Preheat oven to 350°F. Cream butter and sugar until fluffy, using electric mixer with paddle attachment. Add pumpkin, egg, and vanilla and mix well. In a bowl, combine the flour, baking powder, cinnamon, baking soda, salt, and nutmeg then add to the butter and mix to combine.
Line a baking sheet pan with parchment or a silpat liner. Scoop cookies and drop onto the baking sheet, leaving a couple inches between the cookies. I use a scoop that portions approximately 2 tablespoons. Bake for 15–17 minutes.
For the light glaze you see in the photo, I stirred some milk and a dash of maple syrup into about ½ cup powdered sugar and then dunked the tops of the cookies. Beth's original recipe includes an actual icing, which you beat together until smooth: 2 cups sifted confectioners sugar, ¼ cup unsalted butter (softened), 1 teaspoon vanilla, and 3 tablespoons cream, fresh orange juice, or rum.)