Fast forward a few (ehem) 10-something years, and I still crave those cookies. I never buy them, though, because I seriously can't trust myself with them...
Unfortunately, if you're familiar with the oven and a recipe, you can easily talk yourself right back into eating them - after you smell them baking in YOUR oven! And transforming them into a Fall celebration by incorporating pumpkin spices, cloves, and 100% pumpkin puree...
... you have yourself a dang good cookie to
stuff your face with share with your friends and family this beautiful Autumn season!
I mean.... seriously.
I couldn't help myself!
Could you?! It was super hard to not eat a lot of these, but it was also a lot of fun making them and taking them to friends and family (even Ward Council for my church - can we even do that? Oh well, they liked them either way! haha). It's the perfect cookie to share. And good news - this recipe makes A TON of dough. I made half the dough into cookies, and left the other half to continue chilling in the fridge. The first half of the dough made about 20 giant cookies. A day or two later, I rolled out the second half of the dough and made them fresh on Sunday morning. It was so nice to have the cookies already be practically finished, and all I needed to do was add frosting. Lifesaver of a recipe here, my friends.
Lastly, I found these darling candy-corn colored sprinkles at Target in the dollar section.
NEVER EVER EVER GO TO THAT SECTION.
I basically hand them my purse and say "take all my monies!!!" (much to the constant distress of my husband - budgets are his middle name... and are nowhere to be found in my radar. He keeps me in check). Anyway, I knew with these sprinkles that we were in business. I dunked half of each almond buttercream frosted cookie in the sprinkles, and called it Fall. Hope you all enjoy! Next time I think we'll do a cream cheese cinnamon frosting! Super yummy!!
Lofthouse Pumpkin Spice Cookies
with Almond Buttercream Frosting
makes 4 dozen
3 C cake flour
3 C all-purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
3/4 t pumpkin pie spice
1/2 t ground cloves
1 C butter, at room temperature
2 C sugar
1 t vanilla extract
1 1/2 C pumpkin puree
Almond Buttercream Frosting:
1 C butter
1 t vanilla
1/2 t almond extract
pinch of salt
4 C powdered sugar
1/2 C cream
garnish: sprinkles or cinnamon
1. In a medium bowl, combine the dry ingredients: flour, baking soda baking powder, salt, cloves, and pumpkin pie spice. Stir with a whisk, and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy, then add the sugar and cream until fluffy. Beat in the eggs, one at a time, scraping down the sides between eggs. Add in the vanilla and pumpkin and beat until combined. Slowly add in the flour mixture (preferably with a mixer cover) until completely combined (don't overmix, though).
3. Divide the dough in half, and wrap each half in plastic wrap until sealed. Chill for 2 hours up to a day.
4. When ready, take one of the dough balls out of the fridge (repeat the following steps with the other half when the first half is completed - the dough does better chilled). Preheat oven to 400 degrees. Line baking sheet with parchment paper.
5. Lightly flour a work surface. Roll the dough into about 1/4 inch thickness, using extra flour as needed. Cut circles the size of about 2 to 2 1/2 inch thickness with cookie cutters or the open end of a glass cup. Transfer to a baking sheet, roll up the scraps for another batch of circles. Bake for 6-7 minutes. They'll be a little soft in the middle, but shouldn't be doughey. Transfer to a cooling rack to cool completely before frosting.
6. Prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until soft and there are zero lumps (creamy). Add in the extracts, pinch of salt, and then add in the powdered sugar a little at a time (about 2/3 C at a time). Add in a little heavy cream between the powdered sugar additions as needed to get the consistency you want. Frost the cookies with a flat cake knife and top with sprinkles or cinnamon.
recipe adapted from: taste and tell