Pumpkin Cookies...I promise you can't just have one!

I warned you I was getting plenty of use out of that new mixer! (thanks again, mom & dad!) Here is one of the many sweets I made since I got the mixer. Let me just start off by telling you how much I love the fall! I'm sure you've heard it from me before but seriously, it's by far the best season out there. The flavors, the colors, the weather, the clothes....OK you get what I'm saying now back to the cookies. 

These cookies are more like pumpkin cake bites. I've made pumpkin cookies before, yep even blogged about them, but these aren't even comparable to them. I promise if you like pumpkin you'll love these cookies!

I used the following recipe for the cookies but used whole wheat flour instead of all purpose. I used Martha's brown butter icing recipe which is a perfect match for these cookies! 

For the Cookies: 

Ingredients:   

1 cup unsalted butter

1 cup sugar

1 cup cooked, pureed pumpkin (fresh or canned)

1 egg

1 teaspoon pure vanilla extract

2 cups unbleached all purpose flour ( I used 1 cup all purpose / 1 cup whole wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg 

Directions:

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool. 

For the Icing:  

( I cut the recipe in half. This amount is enough for 6 dozen)

Ingredients:

4 cups confectioners' sugar, sifted 

10 tablespoons (1 1/4 sticks) unsalted butter 

1/4 cup plus 1 tablespoon evaporated milk

2 teaspoons pure vanilla extract

Directions:

Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

Classic Pumpkin Seeds

If you haven't carved a pumpkin yet; then what are you waiting for? I roasted pumpkin seeds last night. So easy and so tasty. Of course there are many recipes out there for flavored pumpkin seeds but I like mine with some butter and salt. I melted 2 tablespoons of butter and sprinkled some kosher salt on the unwashed seeds (you want the pumpkin flavor) spread them thin on a cookie sheet and let them roast for 30-40 minutes at 300 degrees.

Oh and here's the carved pumpkin! Go PHILLIES!

Penne with Pumpkin Cream Sauce

At the beginning of fall I said to myself "I'm going to make pumpkin ravioli this year" I have yet to do so but I'll consider this recipe a baby step. There's still time for the pumpkin ravioli; although it snowed, fall is not over yet.

This recipe came from the October issue of Everyday with Rachael Ray. You can get all her recipes at her website if you don't subscribe to the magazine.

This dish was a great taste of pumpkin. I think you'll like this even if you're not a huge fan of pumpkin (but really who isn't??)

*You can find the recipe here

Iced Pumpkin Cookies

As soon as September hits I start craving fall flavors; especially PUMPKIN!! I got this recipe from allrecipes.com. It got great ratings and after making and eating them I agree! These Cookies are a great taste of fall. They're perfect for the holidays and very easy to make. They have a cake like consistency. The pumpkin puree helps keep them super moist! This recipe makes about 34 cookies.

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:

Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.