This one’s a cross of cookie, pie, cake

  • By J.M. Hirsch Associated Press
  • Tuesday, October 30, 2007 11:07pm
  • Life

Leave the mouth-puckering sweetness to the kids and their candy corn.

This Halloween, satisfy your sweet tooth with a slightly more nuanced sugar rush — frosted pumpkin cookies, a delicious blend of all the best attributes of pumpkin cookies, pies and breads.

These speedy drop cookies are easy to make and decorate, and smell and taste delicious thanks to a generous helping of pumpkin pie spice. The result is a tender, cakey cookie that looks great with a dollop of frosting.

This recipe calls for orange frosting, but it’s easy to make multiple colors, such as orange and black. Prepare the frosting as directed, then divide into two batches before adding the food coloring. Orange and black with contrasting sprinkles are nice.

Though any variety of food coloring works, gel-based provide the most intense colors. These are widely available in numerous colors at craft and baking shops, as well as online. And a little goes a long way, so start with a small amount.

A standard 15-ounce can of pumpkin puree should be enough to make both the cookies and frosting. Be sure to buy the unsweetened puree (the only ingredient should be pumpkin), not pie mix.

For the cookies:

2cups all-purpose flour

1teaspoon baking powder

1teaspoon baking soda

1/2teaspoon salt

1teaspoon pumpkin pie spice

1/2cup shortening

1cup brown sugar

1cup canned pumpkin

1large egg

1teaspoon vanilla extract

For the icing:

1/2cup (1 stick) unsalted butter, room temperature

1/4cup maple syrup

2tablespoons pumpkin puree

1teaspoon pumpkin pie spice

1teaspoon vanilla

1pound powdered sugar (about 4 cups)

Orange gel food coloring

Black sprinkles (or other decorations)

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

To make the cookies, in a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined.

Add half the dry ingredients and mix well. Add the other half and mix again.

Scoop the dough onto the prepared baking sheets in 1-tablespoon mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking, rotate the baking sheets top to bottom and front to back.

While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.

Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniform. Set aside.

Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them and decorate as desired.

Cookies should be refrigerated in an airtight container. Allow them to come to room temperature before serving.

Makes about 24 cookies.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

Urban treats prove Switzerland is more than its pristine alpine meadows

For interesting art, colorful old towns and serene waterfront settings, be sure to stop in Zürich, Luzern and Lausanne.

ITA Airways lost my luggage. Why won’t it cover my expenses?

Jacqueline Bartolini spends $992 after ITA Airways loses her luggage. It wants to reimburse her for just $733.

Pleasant and progressive, Oslo puts its people first

Every time I come to Norway, I’m fascinated by their experiment in big government, and how little people are bothered by high taxes.

College kids home for the summer? Expect it to be a balancing act for all

They’ve tasted independence and some of the privileges of adulthood. So, how can parents make this an easier transition?

Denise McKenzie, who has been a bartenders at Kuhnle’s Tavern for many years, works behind the bar on Monday, June 17, 2024 in Marysville, Washington. (Olivia Vanni / The Herald)
After 106 years, Kuhnle’s Tavern in Marysville is closing

Come say farewell Sunday from noon to midnight at the historic bar with five beers on tap and a 50-cent pay phone.

Music, theater and more: What’s happening in Snohomish County

Hop on over to Whidbey Island for a garden tour on Saturday, then rock out with local bands in Everett on Saturday night.

Subaru Forester Touring SUV (Photo provided by Subaru)
2025 Subaru Forester Touring

Don’t look now, the 2025 model year vehicles are beginning to hit… Continue reading

Great Plant Pick: Sapphire indigo clematis

What: A profusion of royal purple flowers burst forth in early summer… Continue reading

Decorative floral violet background from a blooming Nepeta cataria catnip, catswort, catmint with bright bee.
Please pollinators with perennials like hyssop, catmint and cape fuschia

Newer cultivars of perennials simply bloom longer, quenching our cravings for color and extending the benefit to bees.

Mountlake Terrace maintenance crew Ty Burns begins demolishing “the bunkers” on Monday, June 10, 2024 in Mountlake Terrace, Washington. (Olivia Vanni / The Herald)
Eyesore no more: After decades, Mountlake Terrace bunkers bite the dust

The bunkers held a storehouse of history, much of it moldy, outdated and unwanted.

Hitting a homer is hard for most. On this machine, we all have a chance

This restored 1930s Jennings slot machine — with candy prizes for knocking it out of the park — sold for $3,840 at auction.

Airbnb host banned after spilling food in another host’s home

Airbnb bans River Roberts after he accidentally spills food on his host’s sofa. Will he ever be able to book another rental?

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.