7 months later…
Pumpkin Spice Mix
two teaspoons of ground cinnamon
one teaspoon of ground ginger
one teaspoon of ground cloves
half teaspoon of ground nutmeg
Mix in a bowl and put to the side.
You can also buy this at any store, I didn’t want to because I don’t have much use for it. Again, do you.
Vanilla Chai Icing
One and a half sticks of butter, room temperature.
two teaspoons of vanilla
one teaspoons of ground cardamom
one teaspoons of ground allspice
one teaspoon of ground nutmeg
two teaspoons of ground cinnamon
one teaspoon of ground cloves
three teaspoons of ground ginger
First off, you can replace all those ground spices with three tablespoons of store bought chai mix.
With a hand mixer, beat butter in a bowl until creamed. Add vanilla and spices and beat more until mixed well.
Cool in fridge for about ten minutes before topping cookies.
The Cooling Process
You, reader, are of course entitled to bake your cookies however you wish. I have no desire to come to your house and criticize you, but I will here, safely behind my screen. COOL YOUR COOKIE DOUGH. Cookie dough, in my and many others’ opinions, bakes best when chilled for a day or when entirely frozen. That is closer to a fact than an opinion. My suggestion for someone looking to make and bake these cookies in one night, let them cool in the fridge for at least an hour before baking.
Wrap your cookie dough up in plastic wrap once out of the mixing bowl and let it rest in the fridge for as long as you can.
Pumpkin Cake Cookies
yields 21 cookies
one and a half sticks of butter, browned
one and a half cups of dark brown sugar
one and a quarter cup of canned pumpkin
two teaspoons of vanilla
one large egg
two and a half cups of flour, plus one and a half tablespoons
one teaspoon of baking soda
one and a half teaspoon of baking powder
one teaspoon of salt
2 teaspoons of cinnamon
2 teaspoons of pumpkin spice mix
Set up a stand mixer with the whisk attached, a hand mixer or just your hands can work too. Live your own life.
In a pot set over medium-high heat, add the sticks of butter. Slowly stir until all the butter is melted. Continue to slowly stir for another minute. Let the butter foam subside a bit and bring the heat up to high, stir quickly for about a minute. Bring the heat down to medium and watch the butter, occasionally stirring, for brown spots to appear at the bottom of the pan. The butter with continue to turn browner. Pull when the butter is the color of brown sugar.
In the stand mixer, add the browned butter and brown sugar to the bowl, whisk on medium for about two minutes. Add the plus one and a half tablespoons of flour. Continue to whisk for another minute. Stop the mixer and scrape the sides down.
Return the mixer to medium speed, add the egg and vanilla. Once combined about a minute or so, add the pumpkin. Continue to mix on medium for three minutes.
In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice mix.
Switch the mixing beater to a paddle, (if using your hands use a spatula) and return to medium speed. Add the dry ingredients slowly, periodically scraping down the sides of the mixer and returning it to medium speed.
Once fully combined, start the cooling process.
Preheat oven to three hundred and fifty degrees an hour before you begin baking.
Once cooled, cut and shape the cookies out of the wrappings. Ball them and then lightly pat them down with your palms. They should be slightly less wide than your palm and about half an inch to an inch tall. Place shaped cookies on a parchment paper lined baking sheet, about six per sheet. Bake for fifteen minutes. Let cool on their baking sheets for fiver minutes and then transfer to a wire cooling rack for another ten to fifteen minutes.
Top with icing.
Hide in a dark room away from your seventeen housemates and devour.
Post Bite ∧ Mid Bite∨
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