While we may not officially celebrate Thanksgiving in Belgium, I could not but help my (American) friend Jessi celebrate a proper Thankgiving dinner here! She undertook the ueber-major task of cooking (and carving) the turkey, and I contributed ... with cookies! Pumpkin cookies that is, and they turned excellent (in my humble opinion!). So easy to make, and I got to use the remaining pumpkin puree from Halloween!!!
adapted from My baking addiction
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ginger powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract/paste
For glaze: 1 tablet (200g) white chocolate
Preheat oven at 180 degrees C. In a standing mixer, cream butter and sugars. Slowly add pumpkin puree, egg, vanilla. I stop after each new addition and scrape the sides, just to be sure that the mixture has all the good things in! Continue with baking powder and soda, ginger and flour, again making sure that everything is incorporated. The final mixture should be really smooth. Now the difficult part: I never know how to size cookies. I make it compulsory to have a first batch that I will eat myself, which ALWAYS turns out in huge cookies!!! For the rest, I use a teaspoon to drop dough on a sheet lined with parchment paper. Bake each batch for about 12 minutes, and then leave to cool completely.
For the end, the extremely easy part: the glazing. Melt chocolate, then drizzle over cookies. Place in trays and in the fridge they go to harden the chocolate - that way, you'll be able to fully enjoy the cookies!
This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.
This is also my entry in the Pin it and Do it: A Pinteresting challenge, hosted by Trish.