I am really growing to like pumpkin. When I was looking at recipes for cookie ideas, I also had a local pumpkin roasting in the oven, so when I came across a few pumpkin cookie recipes, it seemed like a good thing to try.
(A side note about pumpkins (and winter squash in general): I am glad they are so forgiving. I got this pumpkin from The Root Cellar a few weeks ago and just got around to roasting it, I'm lucky they are longer keepers!)
This is one of the more difficult recipes I've tried. I am no good at glazing, icing, or decorating things, so I tend to skip recipes that call for any of the above. But I am trying to improve my skill and shirking off a challenge seems to be antithetical to my goal. I must admit though, I made a mess because I didn't really think the process through. It didn't occur me to put parchment paper under the wire rack while glazing the cookies until after I had made a mess, followed by my moving the cookies to a (parchment lined) surface, and cleaning up a big mess of glaze off the table and floor. And I have a college degree, in a "scientific" area no less... ;-)
Messes aside, these were really good cookies. They were mild, and yet another excellent cookie to pair with tea. I think these would make a great breakfast too - though I would prefer it without the glaze for that purpose. I don't like anything too sweet in the morning.
Recipe modified from here.
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Whole Grain Spelt Pumpkin-Pecan Cookies with Cinnamon-Sugar Glaze
Makes 18 cookies
1/2 + 1/4 cup packed brown sugar
1/4 cup Earth Balance
1/4 cup safflower oil
1/2 cup pumpkin puree +
1 egg or egg replacer ++
1 cup + 8 tbsp whole grain spelt flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 cup pecans, chopped
Preheat oven to 350.
Bean sugar, Earth Balance, oil, egg (or replacer), and pumpkin with an electric mixer. Slowly add all the dry ingredients (except the pecans).
Stir in the pecans.
Drop by rounded tablespoons a few inches apart on a cookie sheet.
Bake 12-15 minutes or until golden brown.
Let cool 5 minutes. Transfer to a wire cooling rack and let cool completely before frosting.
1 1/2 cup powdered sugar
2 tbsp Earth Balance, melted
1/4 tsp cinnamon
4 tbsp plain rice milk
Combine all ingredients in a small bowl. Use a fork if needed to work out the clumps of sugar.
Using a regular spoon, drizzle over cooled cookies and let sit for about an hour before storing in an air tight container.
These made our apartment smell really good. Oh and they taste pretty awesome too. :-)
'Til next time.