Every year, I buy pumpkins for carving / decorating, and every year I have intensions of using pumpkins for baking and cooking… but never get around to it. So this year, I’m making it happen! Last night, I made these very-yummy roasted pumpkin spice cookies. I started by using a Martha Stewart recipe for ‘Pumpkin Cookies with Brown-Butter Icing’ from Martha Stewart’s Cookies Book…
…but I ended up changing so many things that the recipe I actually used doesn’t really resemble the original anymore!
Rather than using canned pumpkin, I used a fresh pumpkin a roasted it (although I’m sure canned pumpkin would work just as well, and probably take less time). I cut the pumpkin into chunks, scooped out the stringy insides, and baked (skin-on) for ~30 minutes at 400F.
Once the pumpkin flesh is nice and soft, remove from the oven and let cool. Once it’s cool enough to handle, use a spoon to scrape the flesh away from the skin. Puree using a food processor. The pumpkin I used was about 6 to 8 inches in diameter, and yielded 2 cups of puree (and the recipe only requires 1 cup).
Now that you have your pureed pumpkin, here’s the recipe I used:
for the cookies…
2 ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
1 ¼ teaspoons ginger
½ teaspoon nutmeg
¾ stick (6 tablespoons) unsalted butter, room temperature
1 cup brown sugar
1 large egg, room temperature
1 cup pureed pumpkin
1 teaspoon vanilla extract
¼ cup + 2 tablespoons evaporated milk
for the glaze…
2 cups icing sugar
1 tablespoon pureed pumpkin
pinch of cinnamon
~¼ cup warm water
Preheat oven to 375F. Mix flour, powder, soda, salt, and spices together in a bowl, and set aside.
Using a mixer on medium-high speed, combine the butter, sugar, and egg until light and fluffy. Mix in the pureed pumpkin and vanilla.
Alternate adding the dry ingredients and evaporated milk to the wet ingredients. Mix only until just combined.
Use a piping bag fitted with a ½” round tip to pipe the batter onto parchment lined sheets. I piped my cookies with ~1½inch diameters, and fit about 15 per cookie sheet. Bake for about 12 minutes, until lightly golden brown. Makes ~5 dozen.
Once the cookies are slightly cooled, make the glaze. Just stir all the ingredients together, but add the water slowly – you don’t want it to get too runny. It should be thin enough that it will easily come out of a squeezy-bottle, but thick enough that it stays on the cookie! Add the glaze to a squeezy-bottle (or piping bag with a tiny tip), and drizzle over the cookies.