These are not your average cookie. They are big soft and moist and just taste so good. They make you feel all warm inside. They look, smell, and taste just like Fall. You don’t even have to make your own pumpkin puree. Just make sure you do not buy the pumpkin which already has the spices added to it. That being said, if you have the time and are so inclined, you can make your own puree using the smaller pumpkin varieties (approximately 5-7 lbs.).
To begin, first cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. You do need to extract all the liquid, so strain the pumpkin through a cheesecloth lined strainer and then cool the puree before using.
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/4 cup light brown sugar
- 1/2 cup canola oil (or other flavorless oil)
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
Ingredients: Cream Cheese Frosting
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 325 degrees F, and place oven rack in the center position.
- Line two baking sheets with parchment paper or silpat mat.
- In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- In the bowl of an electric mixer, beat the eggs and sugar until light and smooth (about 2 minutes).
- Beat in the oil, vanilla extract, and pumpkin puree.
- Add the flour mixture and beat until just incorporated.
- Using 1/4 cup batter (you can use a small ice cream scoop or a measuring cup) place small mounds of batter onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for about 15-18 minutes or until a toothpick inserted in the center of the cookie comes out clean.
- Remove from oven and transfer to a wire rack to cool completely before frosting.
- Beat the cream cheese and butter until soft and creamy.
- Beat in the confectioners sugar and vanilla until the frosting is soft and creamy and of spreading consistency.
Note* Store frosted cookies in the refrigerator.
Note* You may want to double the frosting recipe if you want a lot of frosting.
Source – joyofbaking.com