Hey y’all! I’m back from my blogging hiatus and I’m married! What a surreal few months it has been. Everyone tells you how fast things go, but of course you tell yourself it won’t happen to you. You’ll take the time to savor the details, to remember everything. I’m not going to tell you that it’s impossible, but I will tell you that I now agree with everyone. While it was a fast day, it was the best day I could have asked for. Seeing my brother talk to my friend Lenna from West Virginia or my friends from Chicago meet Ben’s dad, it was surreal. I can’t say that enough. I also can’t say thank you enough to everyone that was involved. I knew I had wonderful friends and family, but I was blown away. I love you all!
Okay enough about me and more about cookies! That’s right, I couldn’t think of a better way to come back to blogging than a pumpkin cookie recipe.
Soft Pumpkin Sugar Cookies
1 stick unsalted butter
1-1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin (not pie filling)
1-1/3 cup all purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup white sugar & 3 teaspoons cinnamon – for rolling
In your mixer bowl (or a large mixing bowl – if you’re going to use a hand blender), mix your butter and sugar until they’re light and fluffy.
While that’s mixing, whisk together your flour, baking soda and powder, cinnamon, nutmeg, and salt and set aside.
To your sugar and butter mixture, add your egg and mix well. With the mixer still going, add your pumpkin and vanilla. Let the mixer work everything together.
Add your dry mixture 1/3 at a time until you’ve got a nice dough formed and all the flour has been incorporated and you have a gorgeous dough.
Chill the dough for 30-60 minutes. While it’s chilling, pre-heat your oven to 350-degrees.
Once your dough is chilled, it should be easier to handle. Using a cookie scoop, scoop out a ball of dough and roll it in your hands until it forms a ball. Roll the ball in your cinnamon sugar mixture.
Next, place on a parchment lined baking sheet.
Bake at 350-degrees for 10-12 minutes.
Feel free to eat them for breakfast. They go well with a hot cup of coffee and a Monday morning!
