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My Great-Grandma's Pumpkin Cookies (with my own spin)

October 1, 2007

cookies3.jpgI've been looking at all sorts of websites and magazines about Halloween the last couple weeks.  Among the pages of kids' costumes and pumpkin carving techniques, it's hard to miss the tempting images of Autumn inspired baked indulgences.

One of my favorite fall recipes is my great grandmother's pumpkin cookies.  I'm not a huge sweet fan, so I love how these lovely, little, bite-sized morsels have such wonderful flavor without putting me into sugar overload.  I particularly like them topped with a dark or semi-sweet chocolate ganache (which I have included here), but I also found a pretty good cream cheese frosting recipe that compliment's them well (Laurie's idea).

My Great-Grandma's Pumpkin Cookies
1 stick butter
1 cup sugar
1 1/4 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degree.  Mix dry ingredients and set aside. In a mixing bowl, cream the butter and sugar until light and fluffy.  Next, add the pumpkin, egg and vanilla and mix well.  Slowly add dry ingredients until fully mixed.

Line a cookie sheet with parchment paper and drop cookie dough in blobs about 2 inches apart.  Grandma's recipe called for "teaspoon-sized dollops" but I am impatient so mine were more like "Tablespoon-and-a-half-sized dollops."  If you use Granny's way, bake them for 14-16 minutes; 18-20 minutes my way. They should be firm and slightly golden (don't over bake them or they will become dry).

Grandma's way yields about 5 dozen or so smaller cookies.  My way gets you about 3 dozen (try not to eat too many between batches).

Chocolate Ganache
(this recipe will make enough to cover all your cookie and then some)
1/2 cup of heavy cream
8 oz semi-sweet chocolate (chips work fine, but you can be decadent and use one of those fancy bars, too)
1 tablespoon butter
Put your chocolate and butter in a bowl.  Heat the cream up to boiling and pour it over the chocolate.  Stir until smooth.

(Note: while certainly not the most healthy idea, you can mix a couple spoonfuls of the leftover ganache into some heated milk for an absolutely sinful cup of hot chocolate)

Cream Cheese Frosting
2 packages of cream cheese (8oz.)
1 cup powdered sugar
1/4 cup milk
1 tablespoon vanilla
Blend the cream cheese in a mixer until fluffy.  Mix in the powdered sugar, and then add the milk and vanilla.  Mix everything until smooth.  If the frosting is too thick, add more milk a little at a time.

For the chocolate ganache, the best way to apply it to the cookie is to just dunk the top of the cookie in (giving it a swirl for good measure).  You can do the same with the cream cheese, or you can use a spatula or pipe it on.



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This page contains a single entry by published on October 1, 2007 5:24 PM.

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