Inspired by today's trip to the Pumpkin Patch with the preschoolers, Pumpkin Spice Baby-Cakes made a sweet dessert on an October evening. I used organic canned pumpkin to make this batch of cookies, which are soft (almost cake like), and lightly spiced, and covered in orange-cream icing. They are nice with cider, coffee, or as a dessert to share- and are super easy to make.
Ingredients
Pumpkin Spice Baby Cakes:
1 Cup (2 sticks) butter
1/2 Cup granulated sugar
1/2 Cup brown sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon freshly grated nutmeg
Pumpkin Spice Baby Cakes:
1 Cup (2 sticks) butter
1/2 Cup granulated sugar
1/2 Cup brown sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 teaspoon freshly grated nutmeg
Icing:
2 Cups powdered sugar
1/4 Cup (half stick) butter, melted
1 teaspoon pure vanilla extract
3 Tablespoons orange juice
Step 1: Pre-heat oven to 350 degrees. Line cookie sheets with waxed/parchment paper. Foil would also work.
Step 2: Make cookies. Mix butter and sugar until fluffy.
Step 3: Add egg, pumpkin, and vanilla. Mix well.
Step 4: Add (remaining) dry ingredients. Mix thoroughly. Drop cookies (about one Tablespoon of dough each) onto parchment lined baking sheets. Bake for 11-13 minutes, until firm and light golden-brown.
Step 5: As cookies bake, make icing. Combine all ingredients in a small bowl, and whisk together. If too dry, add more OJ. If to wet, add more sugar.
Step 6: Remove cookies from oven. Cool for a few minutes, then top with a small dollop of icing.
Step 7: Eat, share, enjoy!
Variations: Icing makes enough for about two batches. I doubled the cookie recipe. I also took a hazelnut-chocolate bar, broke it into tiny pieces, and mixed it in to about a dozen of the cookies. Tasty. Nuts or chocolate chips can be added as desired. I used all organic ingredients in this case, as they are easy to find and comparable in price for their non-organic substitutes.
2 Cups powdered sugar
1/4 Cup (half stick) butter, melted
1 teaspoon pure vanilla extract
3 Tablespoons orange juice
Step 1: Pre-heat oven to 350 degrees. Line cookie sheets with waxed/parchment paper. Foil would also work.
Step 2: Make cookies. Mix butter and sugar until fluffy.
Step 3: Add egg, pumpkin, and vanilla. Mix well.
Step 4: Add (remaining) dry ingredients. Mix thoroughly. Drop cookies (about one Tablespoon of dough each) onto parchment lined baking sheets. Bake for 11-13 minutes, until firm and light golden-brown.
Step 5: As cookies bake, make icing. Combine all ingredients in a small bowl, and whisk together. If too dry, add more OJ. If to wet, add more sugar.
Step 6: Remove cookies from oven. Cool for a few minutes, then top with a small dollop of icing.
Step 7: Eat, share, enjoy!
Variations: Icing makes enough for about two batches. I doubled the cookie recipe. I also took a hazelnut-chocolate bar, broke it into tiny pieces, and mixed it in to about a dozen of the cookies. Tasty. Nuts or chocolate chips can be added as desired. I used all organic ingredients in this case, as they are easy to find and comparable in price for their non-organic substitutes.
Reagan,
ReplyDeleteThese sound yummy! Would they be any good without the icing? We are having a Halloween party for all the babies we know and I want to have something for the under 1 year olds to eat that isn't cake or cookies since most of them haven't had those yet. What do you think? Thanks!
Jenny
I made some without icing and brought them in to work today. The ones with icing definitely were more popular, but the ones without were good too. Kind of like pumpkin bread. I think that one year olds would really like them. I also think that you could drop like 1/4 teaspoon of the icing into the center of the cookies while they are still pretty warm, and it would melt all over as a very thin glaze. That wouldn't add too much sugar.
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