3teaspoons Pumpkin pie spice (See the note column below on how to make yours)
¾cup Unsalted butter (12 tablespoons)
1cupLight brown sugar, packed
¼cupDark molasses, unsulfured
3tablespoons Pumpkin puree, canned
3teaspoons ground cinnamon.
Pumpkin Snap Cookies
Adjust the oven rack to the middle position. Preheat oven to 350 F. Line 2 large baking sheet with parchment paper or silicone mats.
Combine the flour, baking soda, pumpkin pie spice, and salt in a large bowl; stir well to combine. Set aside
In the bowl of an electric mixer fitted with paddle attachment, beat together on medium speed the butter and sugar until well incorporated, about 2 minutes. Beat in the eggs, then molasses, and pumpkin puree. Continue beating until mixture is smooth. Scrape down the sides and bottom of the bowl, reduce the speed to low and gradually stir in the flour mixture ¼ cup at a time. Mix until just combined. Remove the bowl from stand then use your clean hands to bring the dough together.
Wrap the dough ball in cling wrap and chill in the refrigerator for a minimum of 2 hours or overnight.
Place the cinnamon sugar on a flat plate. Scoop the cookie dough, then roll on your palm to form a ball( I used a medium scoop about 4 teaspoons). Roll the ball over the cinnamon sugar until well coated.
Place them, spaced well apart on the baking sheet. Bake for about 12-14 minutes. Remove from the oven and allow to sit on the cookie sheet for about 5 minutes then transfer onto a cooling rack to cool completely.
Combine the sugar and cinnamon in a bowl until well incorporated. Store in an airtight container until it's ready to be used. This will yield ½ cup of cinnamon sugar.
I don't have Pumpkin pie spice, what do I do?
If you don’t have pumpkin spice, you can easily make one with some warm fall spices. Mix these ground spices and store in an airtight container;4 teaspoons cinnamon½ teaspoon ginger½ teaspoon cloves½ teaspoon nutmeg½ teaspoon allspice.This will yield 2 tablespoons of pumpkin pie spice. PS: Your cookie might be slightly higher than mine when baked, I flattened the top of my pumpkin snap cookies with the bottom of a jar before and after baking for aesthetics. I also doubled the size of the balls to make four large cookies, as seen in the picture below. I used a cookie stamp to gently press down on the cookie immediately I removed it from the oven. Cute huh?Lastly, the glaze. I only did this to add color contrast; it's not necessary, so you don't have to do it.
1 cups confectioners' sugar
1 tablespoons milk
Place the powdered sugar in a bowl. Add the milk a teaspoon at a time until you reach the right consistency you'd like your icing to be. Mix well and pour into a piping bag or drizzle with a spoon over cooled cookies.
Chewy Pumpkin Snap cookies https://worldlytreat.com/chewy-pumpkin-snap-cookies/ September 19, 2019