Welcome To Day 1 of Baking With Pumpkin!
It is Fall, so many people are baking and especially with Pumpkin, so I’ve been inspired..a lot! It is great to feel like baking all the time now and not having to sweat to death to make it happen.
So for day 1 of 30 Days of Baking With Pumpkin, I decided to make a cookie I’ve never made before. It sounded easy enough and could be spread out over time if I wanted to chill my dough longer.
I did find that in the first chill for 15 minutes, that was too long for my freezer…it was near frozen and just about no pliability so I had to let it sit out for a few on the counter. Even then it was still a bit challenging to work with but don’t let that stop you!
My roll was not perfect but I am ok with that. It did not look bad, they look very interesting actually. What’s even better are these babies taste like a pumpkin pie!! What’s not to love about that? These taste so yummy and I brought them to a meeting this morning and they went very quickly!
- ½ Cup Sugar
- ¾ Cup Brown Sugar
- 1 Cup Unsalted Butter, softened to room temperature
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2¼ Cups All-Purpose Flour
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Kosher Salt
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Allspice
- 1 Cup Pumpkin Puree
- 2 Teaspoons Pumpkin Pie Spice
- ½ Cup Brown Sugar
- For the cookie dough, in your stand mixer, with paddle attachment fixed, cream the butter and sugars together until smooth. Add the vanilla extract and egg and mix again to combine. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and allspice. In ½ cup increments, add the dry ingredients to the wet. Once all of the dry ingredients have been added, beat on medium speed until the dough comes together. At this point the dough should be sticky, but firm.
- Place the dough between two sheets of wax paper and roll into a rectangle about 13 inches by 9 inches. The dough should be about a ½ inch thick when you are finished rolling. Place the dough in the freezer for 10-15 minutes to harden just a little.
- Meanwhile, in a small mixing bowl, combine the canned pumpkin, pumpkin pie spice, and ½ cup of brown sugar. Mix with a spoon until the sugar and spices are evenly distributed. Set aside.
- Once the dough has hardened slightly, remove it from the freezer and carefully pull off the top layer of wax paper. Spread the pumpkin mixture on the dough. Be sure to cover the dough completely into a very thin layer.
- Now you will roll the dough into a log. To roll, carefully fold over one end (the long side) and begin to roll. If the dough breaks, just rub the cracks with your finger to smooth it out. Continue rolling until your reach the other side of the dough. Wrap the log in the sheet of wax paper and place in the freezer for at least an hour or up to 12 hours or even longer.
- After the dough has rested for at least an hour, preheat your oven to 350 degrees F. Remove the dough from the freezer and place it on a cutting board. With a very sharp knife, cut the dough into ½ inch thick slices and place on a cookie sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges begin to set and brown slightly. Remove from oven and transfer the cookies to a wire rack to cool completely.
- Store in air-tight container at room temperature up to a week.
