Sunday, October 7, 2007
Pumpkin Cookies with Orange Frosting
For as long as I can remember, my mother has been making these cookies, only as a banana version with lemon frosting. We have no idea where the recipe came from, but I remember eating them when we still lived in Houston (in other words, a very long time ago.) I have wondered how they would be with pumpkin instead, and finally gave it a try today. My experiment was successful! They are like tiny little pumpkin cakes - they are incredibly soft and spicy and made my apartment smell delicious. They would be lovely on their own, but I can never resist frosting...
(I have been enjoying the ledge outside my kitchen this fall - the ivy finally reached my window!)
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1 cup canned pumpkin
- 2 cups flour (The flour can be replaced with 2 cups of whole wheat pastry flour, or with quinoa flour for gluten-free cookies. Both work really well with this recipe, and still give you soft, cakey cookies.)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice (I will use a little more next time)
* If you want to do the banana version instead, use 1 cup of smashed banana (about 2 large bananas), and replace the pumpkin pie spice with 1/2 tsp cinnamon and 1/4 tsp cloves.)
Oven to 375 degrees. Mix dry ingredients well in a small bowl. Beat sugar and butter in a large bowl until fluffy, then add eggs and pumpkin. Mix well, then add dry ingredients. Drop in heaping tablespoons (or use a smallish ice cream scoop) on cookie sheet, and bake for 8-10 minutes until firm to the touch, or a toothpick comes out clean. Cool completely before frosting.
- 1/3 cup butter at room temperature
- 2-3 cups powdered sugar
- zest of 1 orange
- 2-3 Tbsp orange juice
Beat until fluffy. Spread on cooled cookies.