Clearly, we’ve moved past fall (and all things fall), I mean it is January already and the start to a new year.
Yet, I couldn’t resist passing on this MOST delicious cookie recipe to you for Pumpkin Cakies.
The recipe has a few features that I’d like to note:
1. It calls for no eggs. This came as a bit of a shock to me. I had to pause mid-mixing and call Carrie to make sure that she didn’t leave anything out, that she did in fact email me the whole recipe. She did. With that being said, never fear, these cookies still come out quite plump and incredibly moist.
2. It calls for the use of canned pumpkin, which means this recipe will never go out of season. Canned pumpkin is available all year at your local grocer, so you can make these treats to enjoy anytime you want.
3. It creates cookies that will melt in your mouth if eaten just after baking. Let them cool slightly from baking, then spread with vanilla frosting and enjoy! I’d make sure you have a glass of milk on hand.
4. For a bit of a twist, you can add chocolate chips to the batter and make a whole new type of cookie.
My sweet friend Carrie passed this recipe on to me. She made these cookies for me once and that was all it took. I was hooked. Thanks CP!
1 c brown sugar
14 oz canned pumpkin
1/2 c oil
2 t vanilla
Mix dry ingredients together and add to above mixture:
1 t baking powder
1 t baking soda
2 t cinnamon
1 t nutmeg
3/4 t salt
1/4 t ginger
1/2 t cloves
2 1/4 c flour
Drop onto greased cookie sheets (or cookie sheets covered in parchment paper). Bake at 350 for 12-15 minutes. Let cool slightly and top with icing below.
2 c powdered sugar (it will have a better consistency if sifted)
2 T butter, room temperature
3/4 t vanilla
5 T heavy cream (if you don’t have heavy cream, use milk)
Mix all ingredients using a mixer until combined.