Here In Los Angeles, we don’t really get the full effect of each season. I especially find that the holiday season roles around and it still feels like summer. Now, I truly do love the sun, but when I go into the stores and find pumpkins for sale while not one leaf seems to be turning, something feels off.
Yesterday I was at Trader Joe’s and there were pumpkins of all kinds. Pumpkins for carving, little gourds of varying shapes and colors for decorating and my favorite…pumpkins for baking/cooking. The latter being only $1.99 I of course could not resist taking one home with me. There are so many pumpkiny things I want to try, but I started with a recipe that I have been playing around with for a couple years, Pumpkin Sugar Cookies with Cream Cheese Frosting!
This recipe can be made with canned pumpkin. I have made it that way, however trust me, it is so much better made from a fresh pumpkin.
How to Roast your Pumpkin
Purchase a baking pumpkin. Wash off the outside, and cut it in half. Cut away the stem and scoop out the seeds and stringy insides. Save the seeds, you will want them later!
Place the two pumpkin halves face down on a foil lined baking sheet. cover them with more foil and roast them in the oven at 350 degrees until they are soft to the touch. Be careful when you test them, they will be hot! Another way to test is if you can easily run a knife through the pumpkin.
Once they are done, take them out and let them cool a bit. Once they are easier to touch, peel off the skin. The inside should be about the consistency of a baked potato. Discard the peel and place the insides in a bowl and mash them with a potato masher or in a Cuisinart. Put them aside.
Pumpkin Sugar Cookie
This is a pretty basic sugar cookie recipe with a few changes made to it. If you gluten or other restrictions, I am sure you can play around with the ingredients. Maybe I’ll try that next year. Here is what I used in these cookies:
-2 3/4 cups flour
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-3/4 cup butter
-3/4 cup sugar (or other sweetener)
-1/2 cup mashed pumpkin
-2 eggs
-1 teaspoon vanilla extract
-1/2 teaspoon pumpkin spice*
-1/2 teaspoon ground cinnamon*
*If you choose to use canned pumpkin you don’t need to add extra spices – unless you want to)
Mix all ingredients together. I personally love cookie cutters, so I used the pumpkin shaped one my mother gave me. Rather fitting I know 🙂
Bake them in the oven at 350 degrees for 8min exactly. I am a firm believer that sugar cookies should never be left in longer than that! Take them out and let them cool on a cooling rack.
Cream Cheese Frosting (I use the Betty Crocker recipe)
-3oz cream cheese, softened
-1/3 cup butter, softened
-1 teaspoon vanilla
-2 cups powdered sugar
Beat cream cheese, butter and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. It is best to let it set up in the refrigerator and to wait for the cookies to cool. For fun, you can always add orange food coloring and paint on jack-o-lantern faces.
Pumpkin Seeds
I hope you saved the seeds! Clean them off in a strainer. lightly coat a baking sheet with olive oil and spread the seeds out on it. roast them in the oven at 350 degrees until they are done. Place them in a bowl and season them as desired. I let my roommate to that task and she chose to use: sea salt, garlic salt, oregano, and thyme. They came out delicious!
So here in LA we kind of have to create fall. Not a bad start. I still have pumpkin left in my fridge…so what should I make next?
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