Jumbo Pumpkin Cinnamon Cookies

Pumpkin cinnamon cookies are a delightful and flavorful treat that captures the essence of the fall season. These cookies, with their moist, chewy texture and the warm, aromatic spices that define autumn baking, are a staple in many households during this time of year. As a mother and an avid baker, I have had the pleasure of perfecting several recipes for these cookies, and I am excited to share my insights and tips with you.

Overview of Pumpkin Cinnamon Cookies

Pumpkin cinnamon cookies are more than just a seasonal treat; they are a celebration of the flavors and aromas that make fall so special. The combination of pumpkin puree, cinnamon, and other spices creates a cookie that is both comforting and delicious. These cookies are perfect for family gatherings, Halloween parties, or simply as a warm and cozy treat after a long day.

Ingredients

• 1/2 cup unsalted butter (softened): Using softened butter ensures that it mixes well with the sugars and other ingredients.
• 1/2 cup white sugar: White sugar adds sweetness and helps in browning the cookies.
• 1/3 cup brown sugar: Brown sugar contributes to the chewy texture and adds a rich flavor.
• 1 egg yolk (or alternative binders for eggless versions): The egg yolk helps bind the ingredients together. For eggless versions, you can use alternatives like mashed banana or olive oil.
• 1/4 cup pumpkin puree (ensure it is not pumpkin pie filling): Pumpkin puree is the heart of these cookies, providing the distinct pumpkin flavor. Make sure to use plain pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor and aroma of the cookies.
• 1 and 2/3 cups all-purpose flour: All-purpose flour provides the structure and texture to the cookies.
• 1/4 teaspoon salt: A pinch of salt balances the sweetness and enhances the flavors.
• 1 teaspoon baking powder: Baking powder helps the cookies rise and gives them a light texture.
• 3/4 teaspoon pumpkin pie spice: Pumpkin pie spice is a blend of spices like cinnamon, nutmeg, ginger, and allspice that adds the quintessential fall flavor.
• 1/4 teaspoon cinnamon: Additional cinnamon can be added to intensify the cinnamon flavor.

For the Frosting (Optional)

• 5 oz cream cheese (softened): Softened cream cheese is essential for a smooth and creamy frosting.
• 4 tablespoons unsalted butter (softened): Softened butter helps in blending the frosting ingredients smoothly.
• 3 tablespoons caramel: Caramel adds a sweet and rich flavor to the frosting.
• 1 teaspoon vanilla extract: Vanilla extract enhances the flavor of the frosting.
• 3/4 cup powdered sugar: Powdered sugar makes the frosting sweet and fluffy.
• Pumpkin pie spice for dusting: A light dusting of pumpkin pie spice adds a decorative touch and a hint of spice.

For Coating (Optional)

• Cinnamon sugar for a snickerdoodle-like flavor: A mixture of granulated sugar and cinnamon can be used to coat the cookies before baking, giving them a snickerdoodle-like flavor.

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Ensure that your oven is at the correct temperature to achieve the perfect bake.

Mix the Wet Ingredients:

In a large bowl, combine the softened butter, white sugar, and brown sugar. Mix until smooth and well combined. This step is crucial as it sets the foundation for the texture and flavor of the cookies.

Add the Egg Yolk and Pumpkin Puree:

Add the egg yolk and pumpkin puree to the bowl. Mix well, ensuring all ingredients are fully incorporated. If using an egg yolk, make sure it is at room temperature to mix smoothly.

Add the Vanilla:

Mix in the vanilla extract. Vanilla enhances the overall flavor and aroma of the cookies, making them more appealing.

Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. This step ensures that all the dry ingredients are well combined and evenly distributed.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients and mix only until the flour disappears. Avoid overmixing, as this can lead to tough cookies. The dough will be slightly sticky, but this is normal.

Shape the Cookies:

Use a large ice cream scoop or spoon to portion out the dough. Gently flatten the cookies if desired. You can also roll the dough into balls for a more uniform shape.

Place on Baking Tray:

Place the cookies on a lined baking tray, leaving about 2 inches of space between each cookie. This space allows the cookies to spread slightly during baking.

Bake:

Bake the cookies at 350°F for 13 minutes. Keep an eye on them to ensure they do not overbake. The edges should be lightly golden, and the centers should be set.

Cool:

Let the cookies cool on the tray for 20 minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the tray helps them retain their shape.

Preparing the Frosting (Optional)

Whisk Butter and Cream Cheese:

In a bowl, whisk together the softened butter and cream cheese for 3 minutes to ensure the frosting holds its shape. This step is crucial for achieving a smooth and creamy frosting.

Add Vanilla, Caramel, and Powdered Sugar:

Whisk in the vanilla extract, caramel, and powdered sugar. Continue whisking for another 3 minutes until the frosting is fluffy and well combined.

Pipe or Spread Frosting:

Use a piping bag or a Ziploc bag with a corner cut off to frost the completely cooled cookies. You can also spread the frosting with a knife for a more rustic look.

Coating with Cinnamon Sugar (Optional)

Mix Cinnamon Sugar:

Combine granulated sugar and cinnamon in a small bowl. Adjust the amount of cinnamon to your liking for the perfect balance of flavors.

Coat Cookies:

Before baking, roll the shaped cookies in the cinnamon sugar mixture to give them a snickerdoodle-like flavor. This step adds an extra layer of flavor and texture to the cookies.

Tips and Variations

• Eggless Version: For an eggless version, you can use alternatives like mashed banana or olive oil. These ingredients act as binders and help hold the cookies together.
• Storage: Baked cookies can be stored in airtight containers at room temperature for up to a week or frozen for up to 3 months. Cookie dough can be portioned, rolled into balls, and frozen for up to 6 months. This makes them a great option for advance preparation.
• Substitutions: You can substitute pumpkin puree with sweet potato puree for a different flavor profile. Sweet potato adds a slightly sweet and nutty flavor that pairs well with the spices.
• Blotting the Pumpkin: To ensure the cookies are not too moist, blot the pumpkin puree with paper towels to remove excess moisture. This step helps in achieving a dense and flavorful cookie.
• Using the Right Baking Sheets: Use light-colored baking sheets instead of dark ones to prevent the cookies from absorbing too much heat and potentially burning.
• Chilling the Dough: Chilling the dough for at least 30 minutes to 45 minutes helps in firming up the butter and preventing the cookies from spreading too much during baking. This step is crucial for maintaining the shape and texture of the cookies.