Chewy Pumpkin Cookies
(From our friends at inbloombakery.com and twosisterscrafting.com)
Features
- Conjured by one of the Co-op’s own wizards. (With a little online help.)
- Super portable. It totally comes in a cookie shape!
- Way more convenient than carrying around a prodigious gourd.
Ingredients
For the spiced Sugar:
¼ cup (50g) granulated white sugar
½ tsp pumpkin pie spice
For the Pumpkin Cookies:
¾ cup (168g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks at room temperature
2 tsp vanilla
½ cup (122g) canned pumpkin puree
1 and ¾ cup (219g) all-purpose flour
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
½ tsp salt
For the Frosting:
½ cup unsalted butter, slightly softened
8 oz. cream cheese, softened
1 lb. powdered sugar
3 tsp vanilla extract
SPICED SUGAR
In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice
PUMPKIN COOKIES
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)
Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.
The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.
(Like stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet.)
Then set aside.
1/2 cup (122 g) canned pumpkin puree
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
1 3/4 cups (219 g) all purpose flour, spooned and leveled,1 tbsp pumpkin pie spice,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
2 egg yolks, at room temperature,2 tsp vanilla
Add in the pumpkin and mix on medium-low speed to combine.
Add in the dry ingredients and mix on low speed just until combined.
Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
(If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.)
Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly”.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
FROSTING
Add the butter, cream cheese, and vanilla extract to a mixing bowl. The butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.
Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to fully cream the ingredients together so their flavors meld together. Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step.
In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead.
Add the Powdered Sugar into the mixing bowl.
Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
