COOKIE!!!!

Recipe: Pumpkin Cookies

A recipe I've adapted from Betty Crocker, I make these tasty little cakey cookies every fall, and have yet to find anyone who isn't an instant fan. If you prefer more sugar and less depth in flavor, check out BC's. If want rich spicy pumpkin amazingness- stay on this page! They're easy to make and definitely one of those recipes that makes you seem like a rock star in the kitchen, even if you're really more like a groupie ;) Perfect for late September all the way through to Thanksgiving! **While I'm not specifically listing it, I like to use all organic/pasture ingredients, you can of course use what YOU prefer, my body just digests less processed foods better :)** (makes about 5 dozen tiny cookies)

Ingredients: Cookies

1/3 + 1/6 cup granulated sugar

1/3 + 1/6  cup packed brown sugar

1/2 cup unsalted butter (about room temp)

1/4 cup coconut oil (about room temp)

heaping tsp vanilla

1/2 can (from 15 oz can) pumpkin NOT PUMPKIN PIE MIX!

2 eggs 

2 1/4 cups Whole wheat flour **for GF cookies use 1 cup brown rice flour, 1 cup coconut flour, 1/4 gf oat flour, 1/2 tsp + a pinch of xanthan gum**

1 tsp baking soda

1/2 tsp salt

1tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 ground cloves

Ingredients: Frosting

1 1/2 cup powdered sugar

heaping 1/2 tsp vanilla

4-5 tbsp milk

1/6 cup unsalted butter

Directions: Cookies

1. If baking same day, preheat oven to 375F. Otherwise, in a large bowl beat sugars, butter, and vanilla for at least 5 min. Making sure to occasionally scrape the bowl, we really want the mixture "creamed." This word indirectly refers to the perforations the sugar makes in the butter. To ensure many, small, even perforations (= puffy perfect cookies) keep that mixer going for those 5 min.  

2. Beat in eggs one at a time (breaking in smaller bowl before adding to mixture if you haven't a full knack at breaking eggs well yet :) Then blend in pumpkin.

3. In a separate bowl whisk flour, soda, salt, and spices.

4. Adding a little at a time, mix dry mixture into wet mixture. Once fully incorporated, you can either start baking, or store dough tightly covered in the fridge for up to 48 hrs.

5. When ready to bake, on an ungreased cookie sheet, use a teaspoon to scoop out cookies. (about 1.5" diameter uncooked)

6. Cook for 8-10 minutes or until bottoms are just starting to brown slightly. Allow to cool fully on rack with paper towel. Cookies will keep for a week in fridge or longer in freezer. Or if you want you can frost them.

Directions for frosting:

1. add sugar (making sure to break apart any big lumps with a fork or back of spoon,) vanilla, and 3 tbsp of milk---but don't mix yet!

2. In a 1 qt sauce pan melt butter over medium-low flame, and stir continuously until color changes to light brown. It should also smell more like butterscotch rather than just butter, but not like burning... You will be able to see the solids as darker brown specs. 

3. Pour browned butter over sugar mixture and blend with mixture getting all clumps, large or small, out. At this time thin the mixture down slightly by slowly adding the remaining milk. should be runnier than frosting, but thicker than icing. 

4. To frost cookies, simply dip top of cookie into frosting and then place back on paper towel to allow frosting to set. Again cookies will keep a week or so in the fridge and much longer if frozen.

ENJOY!!!

* tip: It's a busy world. Some people prefer to do things in one go and get it out of the way, that's totes cool. But if you want, these cookies turn out just fine if you make the dough one day, refrigerate it, then bake them another day, refrigerate them, and frost them yet another day. --If that system works better with your life :)

BKBTY