A few weeks ago I was talking with some friends about pumpkin flavoured things. Well, pumpkin flavoured beer. Kyle and I had noticed a few different varieties out, and Jarrod and Jonny gave us the low down. I learned that Jarrod likes pumpkin flavour, but doesn’t want the nutmeg to be like a ‘punch in the face’. Today is Jarrod’s birthday, so I made some soft pumpkin cookies, without a nutmeggy punch in the face, and with Bourbon.Soft Pumpkin Cookies 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp gr. cinnamon 1/2 tsp gr. nutmeg 1/2 tsp salt 1 1/2 cups sugar 1/2 cup butter (Earth Balance) 1 cup mashed pumpkin 1 egg 1 tsp vanilla Combine the dry ingredients, except sugar in a medium bowl. Beat the butter and sugar in a large mixer bowl. Beat in the pumpkin, egg and vanilla until creamy. Gradually add the flour mix. Drop by rounded spoonfull onto greased cookie sheets. Bake at 350 for 15-18 minutes, or until edges are firm. Cool on sheets for 2 minutes. Then transfer to wire racks to cool completely. Drizzle with glaze when cool. Glaze: 2 cups of sifted powdered sugar. 3 tbsp milk (I used 2 tbsp bourbon and 1 tbsp soy milk) 1 tbsp melted butter (earth balance) 1 tsp vanilla stir in a small bowl until smooth
Happy Birthday Jarrod!