Monday, October 23, 2006

Pike's Pumpkin Paradise

Since being in Seattle last May, I've been craving pumpkin cookies like we found in Pike Street Market. Huge monster-sized treats of spicey goodness. This weekend, I found a recipe that comes close. Make them extra big so you don't have to go back for seconds so quickly!

Pike's Pumpkin Paradise

2 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
2 t. ground cinnamon *
1/2 t. ground nutmeg
1/2 t. ground cloves
1/2 t. salt
1/2 c. butter, softened
1 1/2 c. white sugar
1 c. canned pumpkin
1 egg
1 t. vanilla

Icing (if you want, but in no way necessary!)
2 c. powdered sugar
3 T. milk
1 T. butter, melted
1 t. vanilla

Preheat the oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. Set aside.

In a medium bowl (or your stand mixer!), cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to the butter mixture. Beat until creamy. Mix in the dry ingredients.

Drop onto a cookie sheet by large spoonfuls (the bigger the better, in my opinion!). I was able to get six to a parchment lined cookie sheet. Keep the mounds a bit thick--the dough will spread some but it will end up a cake-like cookie after baking. If you flaten it slightly (which I did), it will hold the icing a bit better.

Bake for 15-20 minutes (I baked it for 15 and they turned out yummy).

To make the glaze, combine the powdered sugar, milk, 1 Tablespoon of melted butter, and 1 teaspoon of vanilla. Add milk as needed to achieve drizzling consistency.

Our cookies didn't really last long enough to ice... I think next time I may have to do a double batch.

Edited 11-21-2006

* During our annual November Craft Party I inadvertently grabbed the Costco-sized container of nutmeg instead of cinnamon. Still delicious!