This recipe that I made recently was just fantastic. It got rave reviews from everyone I shared it with, and Amanda even asked for the recipe. I got this from sophistimom.
Pumpkin Cookies:
1 cup golden raisins
1 cup orange juice
1 stick unsalted butter at room temperature
1 1/2 cups sugar
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated ginger
1 cup canned pumpkin
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
(I didn't have the nutmeg on hand, so I made them without it and they still tasted great.)
Preheat oven to 350 degrees (180 degrees Celsius). Place raisins in a small bowl and cover with orange juice. Set aside. In a large bowl, cream the butter and sugar. Stir in egg, vanilla, and ginger. Mix in pumpkin. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into pumpkin mixture. Drain raisins and add to the batter, mixing just enough to incorporate. Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing a one-inch space between each cookie. Bake until set and only slightly golden brown around the edges, about 15-18 minutes. Allow the cookies to cool completely--it doesn't take very long-- and frost with cream cheese frosting.
Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
1 teaspoon heavy cream
(The original recipe says milk can be used in place of the cream. I used milk and, while the frosting tasted the same, it was kind of runny, so I'd recommend the cream.)
Cream butter and cream cheese together. Stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.
And that's it. It's super easy, takes almost no time at all and they're really tasty. I love fall baking :-D
1 cup golden raisins
1 cup orange juice
1 stick unsalted butter at room temperature
1 1/2 cups sugar
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated ginger
1 cup canned pumpkin
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
(I didn't have the nutmeg on hand, so I made them without it and they still tasted great.)
Preheat oven to 350 degrees (180 degrees Celsius). Place raisins in a small bowl and cover with orange juice. Set aside. In a large bowl, cream the butter and sugar. Stir in egg, vanilla, and ginger. Mix in pumpkin. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into pumpkin mixture. Drain raisins and add to the batter, mixing just enough to incorporate. Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing a one-inch space between each cookie. Bake until set and only slightly golden brown around the edges, about 15-18 minutes. Allow the cookies to cool completely--it doesn't take very long-- and frost with cream cheese frosting.
Cream Cheese Frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
1 teaspoon heavy cream
(The original recipe says milk can be used in place of the cream. I used milk and, while the frosting tasted the same, it was kind of runny, so I'd recommend the cream.)
Cream butter and cream cheese together. Stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.
And that's it. It's super easy, takes almost no time at all and they're really tasty. I love fall baking :-D
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