Pumpkin Cookies

by Oct 14, 2020

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!

Pumpkin Cookies

makes about 20 cookies

recipe adapted from Beth Setrakian's Iced Pumpkin Cookies

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Icing

  1. 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.)

 


Don't miss a post!
Go to your RSS reader and enter our URL: ripefoodandwine.com

Get Posts by Email!


 

Follow Ripe:

Find Amy on Vivino

Archives:

RIPE

Pin It on Pinterest