Thanksgiving Pumpkin Spice Cookies
Make sure everyone leaves room in their tummies after dinner for these delicious Thanksgiving cookies.
-Courtesy of 400 Sensational Cookies by Linda J. Amendt? (Robert Rose, September 2009, $24.95/paperback)
These slightly spicy, soft, chewy, cake-like cookies are a perfect Thanksgiving treat, freshly picked from Linda J. Amendt’s newly released cookbook, 400 Sensational Cookies. Make sure to store these cookies in a separate container, as flavors may blend with other items in your fridge. Enjoy, and Happy Thanksgiving!
Makes about 4 dozen cookies
Ingredients for Cookies:
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) grated nutmeg
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened
3/4 cup (175 mL) packed dark brown sugar
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1 can (15 oz/398 mL) solid pack (purée) pumpkin
1 cup (250 mL) chopped pecans
Ingredients for Icing:
1 cup (250 mL) confectioner’s (icing) sugar
1 to 2 tbsp (15 to 25 mL) half-and-half (10%) cream or milk
1/2 tsp (2 mL) maple flavoring
1. Preheat oven to 350°F (180°C) and prepare cookie sheets by lining them with parchment paper.
2. For the cookies: whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt in a bowl until well combined. Set aside.
3. In another large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture from step 2, beating just until blended. By hand, fold in pecans.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time, in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
6. For the icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon (15 mL) of the cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Drizzle icing over cooled cookies.
Serve your Pumpkin Spice Cookies on this Thanksgiving Platter from Target.com.
Find more Thanksgiving recipes for cocktails, turkey dinner, side dishes, desserts, and more in our Holiday Recipe File.