Delicious and easy-to-make pumpkin spice cookies for Thanksgiving day.
Thanksgiving is almost upon us! You may have the vegetables in the fridge and the table set, but have you thought about dessert? This year, complete your menu with delicious, light, and seasonal pumpkin spice cookies! Cookies are ideal for after Thanksgiving dinner, and the flavor of pumpkin spice is what we’ve been waiting for all summer long!
Whip these up for your Thanksgiving day!
For the cookies:
- 2 and 3/4 cups of flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of finely ground sea salt
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/4 teaspoon of ground allspice
- 3 grinds of fresh ground black pepper
- 1 and a half sticks of sunflower spread
- 1 ½ cup brown sugar
- 1/2 cup applesauce + 1 teaspoon baking powder whisked together
- 2 teaspoons of vanilla
- 1 cup of pumpkin puree
- 2 tablespoons of almond milk
For the glaze:
- 1 cup of confectioner’s sugar
- 1 teaspoon vanilla
- 1/2 teaspoon of cinnamon
- Almond milk (add by the teaspoon until you get the consistency that you like)
- Preheat the oven to 350°F and lightly grease a cookie sheet or line with parchment paper. In a medium bowl whisk the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, allspice, and ground black pepper together until well combined and the flour looks fluffy.
- In a large mixing bowl beat the butter and sugars together until light and creamy. Add the applesauce and baking powder mixture and beat until well combined. Add the vanilla, and pumpkin puree and beat until well combined. Add half of the flour and 1 tablespoon of almond milk and mix until almost combined. Add the second half of the flour and 1 tablespoon of almond milk and mix until almost combined. Add one or more tablespoons of almond milk if needed. The consistency should be thick enough to spoon onto a cookie sheet.
- NOTE: The consistency of the pumpkin puree will determine how much almond milk you’ll need to add. If it’s a thick and solid puree you might need to add more milk, if it’s a thin, soupy mixture you probably won’t need to add more than two tablespoons.
- Finish blending the flour into the mixture with a spoon. Drop by tablespoons on the cookie sheet and bake for 12 minutes or until they are firm to the touch. Cool on a wire rack.
- For the glaze: In a medium bowl mix the confectioner’s sugar, vanilla, cinnamon, and one teaspoon of almond milk together. Add more almond milk by the teaspoon until you get the consistency that you desire. Some people like a thick and gooey glaze and others like a thin glaze.
- Frost the cookies with the glaze and put the cookies in the refrigerator until the glaze hardens.
From the professionals at Eastland Escrows, we hope that you and your family have a wonderful and safe Thanksgiving weekend! If you’re managing escrow throughout the holidays, let us be of service. Contact us today to get started on your escrow process in Covina and nearby cities in California.