Monday, September 9, 2013

Fall, Pumpkins, and Cookies

Ok, so we're officially 9 days into September, football season is in full swing, and the lows this week are in the 60's. I think that's sufficient empirical evidence to say Fall is here. Never mind the calendar's claim that we must wait until September 22 nor the fact that the daytime temperatures still soar into the 90's. I made a pact with myself that I wouldn't decorate for Fall until the grocery store started carrying pumpkins and guess what? On my shopping trip today guess what I found?! Not only pumpkins but mums too! I exercised so much restraint not picking up a few of those garnet and golden yellow beauties. Maybe next time. I did snatch up a pumpkin and a can of Puree. This afternoon Macie Jane and I had a ball making up these lovely pumpkin cookies. I mix and cut; she giggles and keeps me smiling. (Seriously, the sweetest baby)

In case you're up for a little taste of Fall, here's the recipe.

(Compliments of Ms. Martha Stewart and her cookie recipe collection.


         2 3/4 cups all-purpose flour
         1 teaspoon baking powder
         1 teaspoon baking soda
         1 1/4 teaspoons coarse salt
         1 1/2 teaspoons ground cinnamon
         1 1/4 teaspoons ground ginger
         3/4 teaspoon ground nutmeg
         3/4 cup (1 1/2 sticks) unsalted butter, softened
         2 1/4 cups packed light-brown sugar
         2 large eggs
         1 1/2 cups canned solid-pack pumpkin (14 ounces)
         3/4 cup evaporated milk
         1 teaspoon pure vanilla extract


Preheat the oven to 375 degrees. 
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.
Mix in eggs. Reduce speed to low. 
Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Scoop batter  in 1 1/2-inch rounds onto baking sheets, spacing 1 inch apart. 
Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely and enjoy! 

Happy Fall Y'all!

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