It’s pumpkin time — again

If I had to name one baked good that’s made in our house more than any other, it would have to be the pumpkin muffin. Sure, pumpkin is generally reserved for the fall and winter months, but there’s really nothing better than walking into a house that smells like cinnamon and ginger. My little sister (who’s been baking pumpkin muffins like mad for the past few months — seriously, at least two batches a week) recently referred to them as an anytime food. Yep, that sounds about right.

The only problem with pumpkin muffins (if you can call it a problem) is that it’s no trouble at all to eat at least two in one sitting — even though you probably shouldn’t. Last week, my sister and I were once again feeling the pull of pumpkiny flavors but, instead of our go-to muffins, decided to search for a recipe that satisfied both our taste buds and our need for quantity. Boy, oh boy, did we find one.

This recipe is a slight adaptation from The Craving Chronicles, and it’s likely to give our muffin tins a much-needed respite every now and then from here on out. These tiny cookies (about the size of a ping-pong ball) are super moist and packed with flavor. Now with two pumpkin desserts to love, we can proudly rock a bit of variety. And when it comes to these cookies, feel free to eat away. One is never enough.

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Cinnamon Glazed Pumpkin Cookies
Adapted from The Craving Chronicles

For the cookies:
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 1 egg
• 2 teaspoons vanilla extract

For the glaze:
• 2 cups confectioners’ sugar
• 1 teaspoon cinnamon
• 4 tablespoons water

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or Silpat.

Whisk together flour, baking powder, baking soda, cinnamon, ginger, ground cloves and salt in a medium bowl. In the bowl of a standing mixer, cream the butter, granulated sugar and brown sugar until light and fluffy. Add the pumpkin, egg and vanilla, and beat until combined. Gradually add the dry ingredients, and beat until just combined.

Drop cookies onto baking sheet using a 1-tablespoon cookie scoop. Bake for 11 to 13 minutes, or until a toothpick comes out clean. Cool completely on a rack.

To make the glaze, mix the confectioners’ sugar, cinnamon and water until thoroughly combined (you don’t want any sugary bumps in the glaze). Dip the cookies’ tops into the glaze, then set on the rack to dry.

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Do you have a favorite ingredient or flavor that you bake all year long, no matter the season? Is there a fall or wintertime treat that you break out in the summer, just to help tame the heat? Any other great uses for pumpkin out there? Do tell!

XO,
Katrina