Chrysanthemum Pumpkin Sugar Cookies


Flavored like pumpkin, frosted like chrysanthemums, that is.

Everything is all right tonight.  That's a nice feeling, isn't it?

Kids in bed, sleeping sound.  Roast chicken for dinner, nice neighbors dropping in and sharing it with us.


It's still cold, of course.  Always cold.

But I have a blanket.

Sugar cookies are probably my favorite kind of cookie.  I'll pick them over a whoopie pie, I'll pick them over chippers.


Sometimes I get a terrible craving for a gingersnap, but there's nothing like a smooth, buttery sugar cookie.

I thought I'd throw some pumpkin in, just to get my last pumpkin baking in before the season ends.  It was a nice variation on a settled theme.

It's a bit late in the season for chrysanthemums but you know?  You get what you get, and you don't throw a fit.


That's how it is in our house.

Now eat your cookie.

Pumpkin Sugar Cookies
adapted from The Wicked Spatula

Makes 24 cookies, cut thick

1 cup butter, softened
1/2 cup pumpkin puree
1 cup sugar
2/3 cup powdered sugar
1 teaspoon vanilla
2 eggs
4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Frosting:
1 cup butter, softened
3 1/2 - 4 cups powdered sugar
3 tablespoons milk
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla

In a stand mixer, beat together your pumpkin, butter, sugar, powdered sugar, vanilla and eggs until smooth, about 3 minutes.

In another bowl sift together flour, baking soda, cream of tartar, salt and spices.

Dump dry ingredients into wet and mix until well incorporated.

Wrap dough in plastic wrap and chill for 30 minutes or until firm.

Preheat oven to 350 F.

Roll out dough, I like it thick so I roll it to about 1/4 - 1/2 inch thickness.  Choose your own adventure and adjust baking time accordingly.  Cut with flower-shaped cookie cutter (or whatever shape you want!).  Let your kid help.

Bake for 8 minutes, less for thinner cookies.  Just until barely golden at the edges.

Let cool, make frosting by beating together butter and powdered sugar for 3 minutes.  Add vanilla, salt, milk and cinnamon and beat for one minute more.

Frost!  And eat!  And share! 

8 comments:

Amy (Savory Moments) said...

These cookies look so pretty! The decorations are quite lovely and you can't go wrong with pumpkin this time of year.

Juliana said...

These are so cute...I love how you decorated the sugar cookies...
have a great weekend :)

Nicola said...

Thanks for stopping by my blog the other day. I love this twist on sugar cookies. I never think to make them outside of the holidays but this has me reconsidering.

Dressed with soul said...

Your cookies are nearly art!

xx from Germany/Bavaria, Rena

www.dressedwithsoul.com

a. maren said...

Why Amy, thank you! I had to get a little more pumpkin in before I lose the chance!

a. maren said...

thanks for dropping in juliana, you have a good weekend too :)

a. maren said...

haha nicola that is an admirable rule. i don't think i could ever keep it though! :)

a. maren said...

why thank you dressed with soul :) the line between art and food (and clothes, come to think of it!) can be fine indeed.