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.
