Introduction
Allow me to introduce you to my newly invented recipe– Pumpkin Scookies! The term “scookie” was inspired by the idea of a delightful blend between a scone and a cookie; perfect for an evening sweet treat!
To provide some context, I initially intended to use a standard cookie recipe, but I made it into a scone-like shape for a twist. As a passionate baker, I couldn’t let myself simply rely on store bought ingredients, instead I made my own pumpkin pie spice for the recipe!
Enough of explanations, let’s get straight into it 🙂
Pumpkin pie spice
Creating pumpkin pie spice can be done in a jiffy. Just gather all the ingredients from the list below and you’re ready to spice things up!
Here’s what you need:
- 3 tablespoons of ground cinnamon
- 2 teaspoons of ground ginger
- 1 ½ teaspoons of ground nutmeg
- 1 teaspoon of ground clove
- 1 teaspoon of ground allspice
- A pinch of ground pepper
This only took five minutes to make, but I’m certain it will elevate your autumn baking for more than five weeks of deliciousness!
Caramel frosting
I decided to mix up a batch of caramel frosting to add an extra layer of deliciousness on top of the crunchy texture of the pumpkin cookie.
Here’s the list of ingredients:
- 2 tablespoons of butter
- ½ cup of brown sugar
- 3 tablespoons of milk
- 1 cup confectioners’ sugar
- ½ teaspoon of vanilla extract
In a saucepan over medium heat, melt the butter until fully liquified. Keep stirring the mixture to prevent the bottom of the saucepan from burning.
Don’t turn off the heat just yet and add the brown sugar and milk. If your brown sugar resembles a lumpy potato, give it a good sieve to avoid any grainy bits. Let everything simmer until the brown sugar and milk completely dissolve in.
Remove the butter mixture from the heat and let it cool for a few minutes. It’s time to bring back the sieve! Use it to add half of the icing sugar into the mixture, and beat it until fully combined. Then, add the vanilla extract along with the rest of the icing sugar.
Voila! The caramel frosting is ready! I stored the frosting in the refrigerator for a few hours just to get that consistency right.
Pumpkin cookies
There’s something about this season that always makes my heart flutter with excitement over the baking treats I can whip up. This time, it was pumpkin cookies, and I was thrilled to hear my friends chatter about how much they loved my recipe. I’d be delighted to share it with everyone so you can enjoy these delicious cookies too!
Here’s the list:
- ½ Cup Butter Salted or unsalted, softened
- ½ Cup Granulated sugar
- ⅓ Cup Brown sugar
- 1 Egg yolk
- ¼ cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 & ⅔ Cup AP flour
- ¼ teaspoon Salt
- 1 teaspoon Baking powder
- ¾ teaspoon Pumpkin pie spice
- ¼ teaspoon Cinnamon
Preheat the oven to 180 degrees celsius and line a baking sheet with parchment paper, setting the stage for some delicious baking!
Cream the butter, brown sugar, and granulated sugar in a bowl until smooth. Just like with the frosting, if the brown sugar is feeling a bit lumpy, give it a little sift to keep things silky!
Add the egg yolk, pumpkin puree, and vanilla extract, then mix again until well combined.
Add in the flour, salt, baking powder, pumpkin spice, and cinnamon, then mix until the flour mixture disappears completely.
Using a cookie scoop, portion out 8 to 10 evenly sized dough balls and place them on a baking sheet. Gently flatten each ball to about 1 inch in thickness. Don’t forget to sprinkle some spice on top for that extra kick! Bake for around 13 minutes, and let the delicious aroma fill your kitchen.
Let the cookies cool on the cooling rack for 20 minutes and allow them to reach room temperature before frosting; we don’t want the frosting to take a melt-down!
Once they’re all cooled and ready, apply the frosting, and your delicious pumpkin scookies are all done! You can share them with your friends and family, or indulge in them yourself alongside a warm cup of coffee 🙂
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