Wednesday, September 19, 2007

Eat It

A trip to the Supermarket this morning informed me that I need to start prepping for Halloween and Thanksgiving. You have to admire the commercial engine that keeps this country running. I guess summer is well and truly over but at least now I can make pumpkin spice cookies and it won't seem out of place.

On my list of things to learn is "bake from scratch". No more cookies from a bag or refrigerated tube. With practice comes less mess so I didn't shower the kitchen in flour this time. And even if I did, there wouldn't be any photos of that.

I love this recipe. Cinnamon, nutmeg and cloves have a very strong smell and it perfumed the entire house.

Here's my small army of cookies waiting to be glazed. They taste like mini-pumpkin pies with frosting. Also, those green oven mits rock. I could probably put them in lava and wouldn't feel the heat. Almost.

And no ziploc bags or Tupperware containers for me anymore. La! Martha Stewart would be so proud. Yes, I went the extra million miles and made up these decorative cellophane bags. All that's missing is the dorky "From the Kitchen of..." tag.

Okay, I'm not that bad... yet. I think I'll just stamp them with my signature "Eat it."

Pumpkin Spice Cookies (courtesy of my friend Angela)

Cookie: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 (do not use pumpkin pie mix)
1 egg
1 teaspoon vanilla extract

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


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

2. 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. The flatten part is important because these cookies hardly spread when they bake. If they're too thick, they tend to get soggy.

3. Bake for 15 to 20 minutes in the preheated oven. Let the cookies cool and dry completely, then drizzle glaze with fork. Again, let the glaze dry completely.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve a consistency you like.

Yields about 3 dozen cookies. I usually get about 40 or so.

Let me know what you think!


  1. Three things:
    1. Hooray for cookies!
    2. I will send you a great cookie recipe in exchange for your cookie recipe.
    3. I, too, have tile counters. Any tips on keeping them looking clean?

  2. I would love the recipe, and will also trade for it! I have a killer molasses cookie recipe! I want to experiment with pumpkin this year. I had a Great Harvest pumpkin swirl a couple of years ago, and I want to see if I can do something like that. It was basically a cinnamon roll with pumpkin spice and pumpkin innards. Very tasty!

  3. Neidren and Jessica ~ I have added the Pumpkin Spice cookie recipe to the post. Please let me know what you both think. And I'm looking forward to baking your cookie recipes and Fizzie is eagerly anticipating eating them.

    Neidren ~ I have to clean my tile counter tops every time I use them and then scrub them down once a week. Even then, the grout lines aren't as clean as I would like them to be. I am just waiting (not patiently) for the day we get the granite slab.

  4. Do I get more cookies if you get granite countertops? Sign me up! Chocolate chip please.

    The pumpkin spice ones were pretty good. Especially double glazed.

  5. I can't wait to try them! Maybe I'll bake them this weekend.... I added the molasses cookies to the Lirri blog. Enjoy!

  6. I'll have to try those cookies out next week, Jess. Going out Friday night and hosting a dinner party on Saturday so I'm running around trying to clean up this place and plan what I'm going to cook.

  7. They're really fast and easy, and it's nice that they have to be frozen before baking - just make the dough up and bake what you want! Of course, I've been known to do this for chocolate chip cookies as well!

  8. Those cookies were delicious!