Wednesday, October 12, 2011

Taste of Fall... (and a secret!)

Pumpkin Cookies!
 These truly are one of our family's 
VERY favorite cookies, just as Sugar Cookies are a tradition at Valentines day, Pumpkin Cookies are a tradition to make up in October
and it is a good thing we only make them up during the Fall Time, because we can pretty much eat a whole batch (which makes 24 cookies) in one whole day.   
They are just SO amazingly yummy!

They are the perfect texture, 
have a hint of cinnamon flavor 
and the semi-sweet chocolate chips and
cream cheese frosting make them irresistible!
every event that we bring these to they are always the biggest hit!
Absolutely DELICIOUS! 
I have to  make this next step known 
 as it is something I do out of habit and don't even really realize I do it... 
it's that perfectionist in me that wants to make each cookie I pull off the cookie sheet, perfectly round and uniform looking,
But my sister-in-law Cheryl was baking with me a month ago and as I was 
pulling cookies off the cookie sheet, she said something to the effect...
"THAT is why my cookies don't  
look or taste exactly like yours"! 

Who would have known 
that such a simple thing of "smashing" a cookie after you pull it off the cookie sheet, could make that big of a difference.  Sorry!!
So something to remember when you make the majority of the cookie recipes on my blog...

"The Secret's in the SMASH"!!
(someday when I get more free time I need to add that to all of my cookie recipes) 
Pumpkin Cookies
(these are an “egg-less” cookie)
1 cup sugar
½ cup REAL butter
1 teaspoon vanilla
1 cup leftover squash/pumpkin
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup semi-sweet chocolate chips
Cream together sugar and butter and vanilla.
Then add squash/pumpkin, baking powder, baking soda, cinnamon and salt.
Then mix in flour (to make a nice consistency) and last chocolate chips.
Bake in 350 degree oven for 15-18 minutes (or until lightly browned).
When you remove cookies from the cookie sheet, "smash" them with your spatula to flatten them slightly.This makes a really nice, dense cookie. 
 Frost with Cream Cheese frosting 
and you will have the yummiest cookie ever to enjoy!

Cream Cheese Frosting
4 oz. cream cheese (1/2 a package)
¼ cup REAL butter
1 teaspoon vanilla
2 cups powdered sugar
In a mixer bowl beat together the cream cheese, butter and vanilla till light and fluffy. 
Gradually add the powdered sugar beating until smooth.
PS...I keep mine in a cool place until we eat them...either in our cool basement, OR, in the fridge.
 SO happy that we have this yummy recipe 
to make up and enjoy during this 
wonderful Fall-time of the year!
I hope it becomes a favorite 
of your family as well!


Connie said...

I can honestly say that I prefer anything pumpkin with cream cheese frosting over chocolate!
So...the secret's in the smash! Who woulda thunk?

I made my regular chocolate chip cookies last night and was uninterrupted in the middle of mixing them and when I came back to finish, I forgot to put in the 2 eggs. They tasted just fine! It's good to know that this recipe is egg-less.
Don't know if you're aware that I have a daughter getting married next month and moving up in your area. She'll enjoy the winters, I'm sure!

Garden of Egan said...

Yay! Cooking tips.
I can't make a chocolate cookie to save my life.

I just love you!
Ya, Connie's daughter Camille will become one of us.
We'll have to gang up on her to help get through the winter!

I don't think I can name the number of times that I have come here to look up a recipe or get an idea on frugalness.

Sue said...


and eggless too. Can't wait to try these.