Tuesday, November 20, 2007
How is Pumpkin This Amazing?
So my pumpkin jag continues. I saw these cookies in Everyday Food a while ago, and I got all the ingredients sitting on the counter... and then life got in the way. Isn't that always how it happens? But after long delay, my stomach is filled with moist, cakey, chocolate-covered pumpkin cookies, and all is right with the world again.
Pumpkin is definitely my most-used ingredient this fall. I can't seem to stay away from pumpkin recipes. Savory or sweet, it's just fantastic. Got any good pumpkin recipes for me?
Chocolate-Glazed Pumpkin Cookies from Everyday Food
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 can (15 oz) pumpkin
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder (I can't mix them up if they're both in here!)
1/2 tsp pumpkin pie spice - you could use more and it would probably taste better
1/4 tsp salt
4 oz semisweet chocolate, chopped
Preheat oven to 375 degrees. Combine flour through salt and set aside.
Beat together butter and sugar until light and fluffy. Add egg and beat until smooth. Beating slowly, add flour mixture and pumpkin in small batches, alternating between the two.
Drop dough by heaping tablespoons onto a lined baking sheet. Bake until puffed and edges are golden, 15 to 20 minutes. Cool on wire racks.
Once cookies have cooled, melt 4 ounces of chopped chocolate in a measuring cup in the microwave for roughly 90 seconds. Stir until completely melted. Transfer chocolate to a ziploc bag. Cut the smallest of holes in one corner of the bag and pipe chocolate over the cookies. Let chocolate harden before serving.