Good for your soul

I have been seeing so many different ways to make pumpkin cookies this year so I set out to find what version I liked best. I have been making pumpkin cookies for as long as I can remember. They are a cake like cookie. This year, I saw many recipes saying you can make pumpkin cookies that are not cake like. I do love the recipe I have but thought I’d like a chewy or crispier version of it. I made 4 different versions this year and I’m going to post each one so look at my other pumpkin cookie recipes to see which one you like best. My opinion was although all turned out differently, they all were amazing so I could make any one of them any time. Some were more involved so that might help in my decision of which one to make based on the amount of time I have to make them.

You start by mixing the flour, spice, salt, baking powder and baking soda. Set this aside.

Next you need to brown your butter. The recipe says” In a medium saucepan or a medium skillet with high sides, melt the butter over medium heat. Once the butter has melted, continue to cook, keeping a close eye on it and stirring more frequently towards the end, until it browns, 5 to 7 minutes after it melts: The butter has browned when it smells nutty and there are visible brown bits at the bottom of the pan.”

When the butter is browned, you add the pumpkin puree into the butter. You stir the butter and pumpkin until it is reduced. It takes about 10-12 minutes. Put the mixture in a measuring cup and you should have about 1 1/4 cup. If you have significantly more, reduce it a little longer. The recipe gives more detailed instructions. I did not find this difficult at all.

You put the pumpkin/butter mixture in a bowl and add the sugar and whisk together until it’s glossy. Add the vanilla and then the dry ingredients. Wrap the dough in plastic wrap and chill for 30 min.

Scoop a 2 or 3 tablespoon scoop of the dough and roll into balls, and then roll in coarse sparkling sugar. Put onto parchment paper lined baking sheet. Press to flatten on the cookie sheet. After I flattened, I sprinkled little more sure on top.

Bake at 350 for 16-18 minutes. Let cookies cool on baking sheet.

It’s interesting that there are no eggs in this dough! These were amazing! I actually divided the dough in half, and mixed cinnamon chips in half the dough. For those cookies, I also sprinkled them with cinnamon sugar after rolling in coarse sugar. They are like pumpkin snickerdoodle’s this way!

https://www.kingarthurbaking.com/recipes/fudgy-chewy-pumpkin-cookies-recipe