Soft Pumpkin Cookies

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by Heather Harris Brady

It was a dark and stormy night, I was alone downstairs as the windows rattled and outside our road was already covered in ice. In short, the kind of night that calls for a hot-tub sized cup of tea and cookies.

These are the cookie equivalent of a warm hug, soft and velvety. I baked my own fresh pumpkin (directions in my next post) but you could used canned puree. Recipes for these have been making the round on Pinterest, but I modified my standard soft cookie recipe because I know it works. There can be no room for error on nights such as these.

Soft Pumpkin Cookies, Makes about 40 3″ cookies

5 T. softened butter

3/4 c. light brown sugar

1/4 c. granulated sugar

2 eggs

3/4 c. pumpkin puress

1 t. vanilla

1 t. pumpkin pie spice

1 t. ground fresh ginger

1 t. cinnamon

3-1/2 c. unbleached flour

1 t. baking powder

1 t. baking soda

1/2 c. nonfat yogurt

Frosting

3 T. softened butter

1-2 T. milk or half & half

3 c. powdered sugar

1 t. white vanilla

Cream the butter with the sugars, then beat in the eggs, pumpkin and spices. The batter will be runny at this point. Preheat the oven to 365. (I know, weird, you can do 350 but it will take longer for them to bake.) If you don’t have a digital oven just eyeball it to slightly over 350.

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Beat in the flour, baking powder and baking soda. Then beat in the yogurt. You should have a thick, creamy batter in a lovely neutral shade.

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Drop by tablespoons onto greased cookie sheets.

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Bake for about 15 minutes, until the bottoms are browned and the tops are nicely domed.

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Cool them on racks while you whip up a quick frosting: beat the butter into the sugar, then add the vanilla. Beat in the milk a little bit a time until you reach your desired consistency. You could do a glaze, but I felt like having it a bit thicker.

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Top each cookie with a nice dollop of icing. Store lightly covered.

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One year ago: Banana Chip Teacakes

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