Fall is hands down my favorite season. The leaves changing colors, falling off the trees and coating the ground in an almost dance like fashion. The weather getting cooler making it nice to be outside with a trendy sweater on. Then of course there’s Thanksgiving and all the tasty memories of both food and family that it conjures. Just the thought makes me warm and cozy.
One of the signature foods of fall is pumpkin. You can practically set your season watch by when it hits the shelves. (That is, if there were such a thing as a season watch.) Last week, LA got a little sprinkle of rain that made me yearn for the midwestern thunderstorms where you cozy up on the couch with a good book and a big gooey cookie. Or maybe that’s just me.
Either way, since LA doesn’t really have quite the fall I’m used to I needed to give myself a little push to believe that fall was actually upon us Angelenos and out came these tasty treats.
Pumpkin Spice Cookies
Adapted from: Pixelated Crumb
2 sticks of butter
2 cups of brown sugar (packed)
1/2 cup of canned pumpkin
1 lg egg
1 vanilla bean (scrapped)
2 1/2 cups of flour
1/2 tsp of ginger
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
1 cup sugar
2 tbps cinnamon
1/2 tsp ginger
1. First cream the butter and brown sugar together. Add the egg, vanilla bean, and pumpkin. This takes about 5 minutes.
2. Whisk the dry ingredients together and then mix with the wet ingredients until just combined. Cover and chill in the fridge for at least an hour, overnight is better. If you’re in a hurry, pop them in the freezer but make sure they’re covered tight!
3. Preheat the over to 350 degrees. Create round balls of dough (I use a scoop) and then roll them in our spice coating. Place on a baking sheet lined with parchment paper.
4. Cook until golden brown about 12 minutes. (I like a bigger cookie. Using a 24 scoop they take about 20 mintues) Cool and eat!
P.S. Reuse that parchment paper!