With temperatures finally normal for fall, leaves crunching under feet, and Christmas trees on display at Lowes (!?) we've dusted off the sweaters, put away the sandals, and restocked the spice rack for some fall-time cooking.
Right now, everything is "punkin" around here. When Ava spots a jack-o-lantern, she raises an eyebrow, cocks her head to the side, giggles, and says, "punkin (pause) nohse." (The "h" is added because it's more of an "ohhh" sound than an "o.")
The color orange, to Ava, is no longer orange. It's punkin.
And last week her "Mena" short/somehow/invented for "grandma" made her punkin cookies, which receive a 15-times-a-day mention. Which I can totally see why: they are delicious! I think they're in competition with brussel sprouts for Ava's favorite food (I'm serious).
Anyway, I thought I'd share the recipe in the event you could use a little "punkin" in your life:
Pumpkin Cookies:
16 oz. pure pumpkin
4 1/2 C. flour
1 1/2 C. sugar
1 C. light brown sugar
1 C. butter, softened
4 tsp baking powder
2 tsp cinnamon
1 tsp maple extract
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp baking soda
4 eggsDirections: Preheat oven to 350° F. Add all ingredients in listed order to a mixing bowl and beat low speed till well blended and then high for the last minute.
Use 2 Tb of batter for each cookie on an ungreased cookie sheet. Bake 15-18 minutes.
Powered sugar sprinkled on top is a great; but you can also try this:
Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
3 comments:
Hi Maureen,
Was looking through your blog and LOVE it!!! So glad you have the recipe for these on here. Do you think I can use whole wheat flour instead? Also, is the maple extract necessary (could I use maple syrup or am I better off leaving it out all together?) - I want to make these tonight and have everything on hand, but the maple ex.
Again, love the blog!!! It's awesome!
I made these with my mother-in-law when she came to visit. We cut the recipe in half and used 1 c. whole wheat flour and 1.25 c. white flour. We also used maple syrup for the extract. They were so delicious that every morning everyone would have one and before going to bed they would have another! Yum!
Thanks for the tip on swapping whole wheat flour! I can't wait to try it!
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