Espresso Pumpkin Cookies

pumpkin spice cookies 060So, as soon as I found out it was Pumpkin Day, being a New Fan and all, I felt compelled to Make something Pumpkin-y.  What? “You’ve already got four pumpkin posts in a row,” you say? I’m sorry. I can’t hear you. You’re breaking up. Is this thing even on?

At any rate, it is Pumpkin Day, so even if Ye Olde Blogge might be a wee bit pumpkin heavy, today is certainly the day to Go Pumpkin or Go Home.

My original idea was to make a black and white-type cookie but with a pumpkin spice batter and one half chocolate-glazed and the other espresso and/or pumpkin spice-glazed.  I found a base recipe for banana cookies from one of my Go To, inspirational cookie books: Rosie’s Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenburg. (There’s a link down at the end of this post. If you want to Own It and also want to contribute to feeding our cats, click and buy from moi).  Of course, I subbed pumpkin for banana and made a few other changes and baked the Resulting Dough.

And the resulting cookie from said dough?

pumpkin spice cookies 056Cakey, not-too-sweet, kinda craggy looking, and very, very good. To play up the not-so-sweetness of the cookie, I topped it with a strong espresso glaze. Perfect for a coffee break. Not so much a Kid Cookie, but then, why should kids have all the fun, right?

Even though the first cookie ended up veering off in a new and tasty direction, I still could see my Homage to the Black and White cookie. Hovering, just out of reach. And I wanted it. Even as I shoved a Truly, Madly, Deeply Espresso Pumpkin Cookie in my face, I yearned for a slightly sweeter, slightly more cakey, pumpkin-y version of a black and white.  I even had a name for it: Spiced Pumpkin Black and Tans.  Pretty good, huh?  So, I went back to the drawing board, still munching on a TMD cookie. I used the same base but increased the butter and sugar, upped the leavening a bit and added some milk.

The result? Pretty close to Perfect, if you ask me. The slightly sweeter cookie is tender and moist, and the combination of glazes adds a bit more interest. It’s like having two cookies in one. Having said that, there is no reason that you can’t make them either all black or all tan.

I’ll be posting the Black and Tan recipe shortly in a Sister Post to this one. (Here it is) It will be up in just a bit.  Until then, enjoy a Truly, Madly, Deeply Espresso Pumpkin Cookie.

Truly, Madly, Deeply Espresso Pumpkin Cookies
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Prep time: 
Cook time: 
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Serves: 12
 
Based on a recipe from Rosies…Cookie Book, these cookies are tender, moist and not-too sweet. Enjoy them with a cup of coffee. This cake-like cookie is put together using The Creaming Method.
What You Need
For the Cookies
  • 6.5 oz. cake flour (about 1½ cups)
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 3 oz (6 tablespoons) unsalted butter
  • ½ cup firmly packed brown sugar (no lumps, please)
  • very slightly rounded ½ teaspoon fine sea salt
  • 1 teaspoon vanilla
  • ½ teaspoon espresso powder
  • ½ teaspoon apple pie spice (of course you can use pumpkin pie spice. I just don’t have any)
  • heavy pinch of cinnamon
  • 1 egg
  • ⅔ cup pumpkin puree (I used cannned)
For the Glaze
  • 1½ cups powdered sugar
  • 1 tablespoon espresso powder (yes, it’s a lot. Cut back a bit if you want)
  • heavy pinch apple pie spice (or pumpkin pie spice)
  • heavy pinch of salt
  • tiny splash of vanilla
  • enough milk to make a glaze
What To Do
To Make the Cookies
  1. Position your oven racks in the top and lower thirds of your oven.
  2. Preheat oven to 400F.
  3. Line two cookie sheets with parchment paper or with Silpat.
  4. Whisk together the flour, baking powder and baking soda. Set aside.
  5. Beat the butter, sugar, salt, vanilla, espresso powder and spices until light and fluffy, scraping bowl as necessary.
  6. Beat in the egg until completely incorporated.
  7. Beat in the pumpkin puree.
  8. On low speed, beat in the flour mixture until just combined, scraping bowl as necessary.
  9. Finish mixing by hand, if necessary.
  10. Scoop out cookies in generous 2 tablespoon portions onto prepared sheets, six per sheet. Flatten the mounds of dough a bit with the back of a spoon or with a spatula.
  11. Bake for 5 minutes. Rotate your cookie sheets, and bake for 5 minutes more, or until the cookies are firm on top and spring back a bit when touched. Don’t let them brown.
  12. Remove to cooling racks.
To Make the Glaze
  1. Whisk all glaze ingredients together, adding as much milk as necessary to make a nice thick-ish glaze consistency.
  2. Top each cookie with as much glaze as you want, letting it run where it will.

And there you have it. Enjoy, and have a lovely day.

 

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