Pumpkin Poetry Second Stanza

Posted by on Nov 6, 2013 in Cookies | 0 comments

Pumpkin Poetry Second Stanza

What to do with the other half of the pumpkin puree was the dilemma.

Cookies seemed the reasonable response.  I wanted a sturdy cookie with a delicate spiced perfume that would break and crumble on a saucer with a steamy latte nearby.








I gathered ingredients and kicked a few tires—








Whisk together the flour, baking soda, powder, salt and pumpkin pie spice.  If you missed it, the recipe is here.









Combine the wet ingredients.






















Then add the dry ingredients in two batches.  It allows the wet ingredients to absorb the flour without shocking it.  No one likes a scared pumpkin cookie.















Scoop the dough onto prepared sheet pans and flatten slightly with a moist palm--not a sweaty one though.






















When the cookies are baked and cooled, drizzle the smooth beige glaze over the top.

The icing was another way to carry the pie spice note to its soul mate, orange juice.

My tendency is to make large cookies (these were the size of a small scone) but a smaller cookie would be dandy too.








These are for you, Daddy.  Dunk away...

Pumpkin Spice Cookies


  • Cookies:
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon Kosher salt
  • ½ cup (1 stick) butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla
  • Icing:
  • 1 cup Confectioners’ sugar, sifted
  • ½ teaspoon pumpkin pie spice
  • 1 Tablespoon soft butter
  • 3-4 Tablespoons orange juice


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, soda, powder, salt, and pie spice..
  3. In another bowl, cream the butter and sugars together. Add the egg, vanilla, and pumpkin.
  4. Add the dry ingredients to the wet in two batches and mix until combined.
  5. Scoop the dough onto prepared baking sheets. Bake for 10-15 minutes (depending on size). Cool completely.
  6. For the icing, combine sugar with butter, and spice. Add orange juice one tablespoon at a time until the right constancy to drizzle over the tops.
  7. Makes 20-30 cookies
  8. © Copyright 2013 Peggy Barrett Lunde
  9. All Rights Reserved
  10. http://cococooks.net/


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