The holidays bring so many wonderful things. I have finally experienced a season change and watched the leaves go from green to the ground. The palm trees in California don't exactly change much and the scenery there is slow to change. With the chilly weather and naked trees it is easy to get into the holiday spirit this season.
I decided to make some cookies for a friend and came up with some new recipes! First up is the Pumpkin Spice Cookies. Using Pumpkin purée, and pumpkin pie spices, these wonderful sugar cookies can be cut into shapes and bake up beautifully. I also took some of the dough and added milk chocolate chips. I baked them as drop cookies and they turned out delicious!
Pumpkin Spice Cookies
2 1/4 cups AP flour
1/2 tsp baking powder
1/2 tsp good salt
2 tsp pumpkin pie spice
1 cup unsalted butter (2 sticks), softened
1 cup sugar
2 T brown sugar
1 egg
1 1/2 tsp good vanilla
1/4 cup pumpkin purée
Sift together the dry ingredients, flour, baking powder, salt, spices. In a mixer with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Add in the egg and mix until incorporated. Add in the vanilla and pumpkin purée and mix until just combined. Slowly mix the dry ingredients until just combined. Do not over mix. Turn out the dough and form into two discs and wrap in plastic or parchment and chill until set. 2 hours or up to two days, also can be frozen for up to 3 weeks.
Roll out the dough using as much flour as necessary so it doesn't stick. This dough is more moist than some others. Cut out shapes using floured cookie cutters and bake at 350 degrees until slightly browned at the edges. Do not over bake.
The cookies can be decorated with a cream cheese icing glaze if desired or any icing you like. Mine were meant to travel and I thought they were great without icing.
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