The weather is changing and the cool air has got me thinking pumpkin and spice. I really don't like the cold weather but I do love the warm spices and flavors that come with the season. I love all of the holidays and family get together's. I came from a small family so I love that my husbands family is a bit bigger and has huge family gatherings. I am already thinking of the fall foods like buttered butternut squash and pumpkin spiced cookies.
I was at the store yesterday buying a few ingredients to make cookies when I passed the pumpkin. I couldn't pass it up and knew that I needed to incorporate it somehow into my cookies. I didn't want to make the traditional pumpkin cookies but thought instead that it would be fun to try to incorporate the pumpkin into my buttermilk sugar cookie recipe. It turned out perfectly and in my book, is a total winner. I will be making these cookies again. I was even able to get my picky pumpkin hating husband to try one and actually eat the whole thing. It was pretty funny though, when he got home from work, I kept on asking him to try a cookie and he kept on saying, "I will in a minute" , acting like he was too busy at the moment. After 10 minutes of being too "busy" I stopped him and said, "Knock it off, you just don't want to try them because they have pumpkin in them, just try them!" He reluctantly took a little bite of one, and then another and he actually ate the whole cookie.
The pumpkin is very subtle and I didn't put too much of the pumpkin pie spice in them so that it was only a little hint of the fall flavors. If you're a big spice fan then you could definitely add more of the pumpkin pie spice. I topped the cookies with a tangy cream cheese frosting, if you wanted more of the spice, you could even add a dash of the pumpkin pie spice into the frosting.
Pumpkin and Spice Cookies
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
1 tsp. vanilla
6 cups flour
1 tsp pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/2 cup pureed pumpkin
1/2 cup buttermilk
1. In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.
2. Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.
3. In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.
4. Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.
5. Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.
6. Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.