Thursday, October 31, 2013

Autumn Recipe: Soft Pumpkin Cookies - Paired w/ Cynthiana

Looking for a quick, easy way to please the pallets of loved ones (especially the kiddos) while at the same time your own?  These soft, pumpkin cookies are simply wonderful!!  

Soft Pumpkin Cookies

Prep: 10 min.
Cooking: 18 min.
Level: easy (peasy)
Cooling: 15 min.
Yields: about 36 cookies

  • 2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 1/2 cups granulated sugar
    1/2 cup butter (1 stick), softened
    1 cup 100% Pure Pumpkin
    1 large egg
    1 teaspoon vanilla extract

  • PREHEAT oven to 350° F. Grease baking sheets.

    COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

We paired these awesome cookies with a variety of Missouri wines and we found that the Angus Red from Windy Wine Co. paired very well with the pumpkin spices!    

Have you tried a recipe that you like for Halloween?  How about Thanksgiving?  These cookies are great year round, but for some reason we really enjoy them during the Fall season.  Something about cinnamon, pumpkin, and colors changing.  #FallingForFall

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