Monday, October 30, 2017

#Halloween #Pumpkin Cookies #Recipe @PegCochran

And Halloween week at Mystery Lovers Kitchen continues!  I made these delicious pumpkin cookies and alas, they are already all gone!  I'm not sure whether it was me or the recipe, but the cookies puffed up nicely and were almost more like "mini pumpkin cakes" than a hard, crunchy cookie.  In an attempt to keep hubby healthy, I substituted Splenda for both sugars although I did make the glaze with real sugar.  I also substituted pumpkin pie spice (I made my own) for the individual spices.  I used two teaspoons so feel free to substitute if you have some on hand already mixed.


COOKIE DOUGH

1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt



GLAZE

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners' sugar



Preheat oven to 350 degrees.

Cream butter and sugars together until light and fluffy.


Blend in pumpkin, egg and vanilla extract.

In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.


Mix flour mixture into butter and sugar mixture.



Drop by the tablespoon onto ungreased cookie sheets.  Place three inches apart.

* Bake the cookies for 10-12 minutes until golden around the edges.

Transfer cookies to a rack to cool.  Cool completely before applying glaze.






For Glaze

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring, for one minute or until slightly thickened.

Beat in the milk.

Blend in confectioner's sugar until glaze is smooth and spreadable. 

Spread glaze over cookies using a brush or drizzle from a spoon.

Warm glaze if it hardens.






* My cookies took longer to bake but my oven runs cool so check yours frequently and bake longer if necessary.

 I had some pumpkin leftover so I mixed it with one egg and enough whole wheat flour to make a dough and made cookies for my dog.  Those are also already gone!








The county fair is the highlight of the year for the small town of Lovett, Michigan—especially for food-and-lifestyle blogger Shelby McDonald, who writes as the Farmer’s Daughter. She’s submitting jams and jellies she’s created from the produce she grows at Love Blossom Farm in hopes of harvesting a blue ribbon.

But the townspeople get more than just the excitement of hayrides, tractor pulls, and cotton candy when Shelby’s neighbor and volunteer fireman, Jake Taylor, extricates the body of Zeke Barnstable instead of a dummy during a demonstration of the Jaws of Life. The fact that Jake and Zeke were known to be at odds plants suspicion in the minds of the police. As evidence against Jake grows, Shelby knows she has to plow through the clues to weed out the true killer and save her friend.

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6 comments:

  1. Puffy pumpkin (cookies)--Perfect!

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  2. I am going to try them! They sound yummy. Hugs. MJ

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  3. Peg - Those pumpkin cookies look delicious! Perfect for the fall season. Happy Halloween to you! xxoo - Cleo

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  4. These seem like a fun Halloween dessert. I also really like the idea of the dog cookies. Pumpkin is supposed to be excellent for dogs. If your hubby can’t do white sugar, try coconut sugar. We use it for all our dessert baking if we’re not using dates. Friends who are Type 2 diabetic report that the coconut sugar does not adversely affect their blood sugar. Just starting Berry the Hatchet. Looking forward to it.

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    1. Thanks for the tip about the coconut sugar! Yes, hubby has type 2 (daughter has type 1) and he LOVES sweets. I try to make him some that aren't as bad as commercial cookies and desserts.

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