The Legendary Pumpkin Cookies
Gracious! (Such a lovely old-fashioned expression. I’ve made a rule for myself not to swear on this blog, so I’m getting creative. In real life, I swear too much). The exclamation is for all the sweet, curious, and encouraging comments you left on my last post. Like I’ve said before, your lives are AT LEAST as interesting as mine. I’m just the one with an audience, the one crazily divulgent enough to let you in on everything. Coming home to your sweetness makes it all worth it. Thank you. Oh, gracious. Thank you a million times.
Things will unfold slowly here. I put myself through the sort of methodical process I’d use for a client, post-its all over my retreat room, flip chart paper filled with “Themes I’m Noticing.” You would nod off five words into the explanation, but the short story is this: I figured out a lot of stuff and felt grace, discernment, and hope bestowed on me. More than grappling with self-esteem and confidence issues (like I thought was going to happen), I heard the universe shouting, “You are loved! You are gifted! (Now quit belly-aching!).” I’ve got a lot of work to do still–my “Next Steps” post-its were a little daunting, but it feels good to have direction.
St. Mary’s has a labyrinth–a sacred path for seekers. When you get to the center, you’re supposed to stand there and wait for “the gift,” some awareness or realization to carry on the way out. I stood there for several minutes, feeling the wind on my face, noticing the gathering clouds, dry leaves rattling across the labyrinth. As has happened when I’ve stood there before, what I knew, what I heard, was “All will be well.” Not, “All will be easy,” or “You will be in control of what happens next,” but “All will be well.” Who doesn’t need to hear that? Now I need to keep believing it.
These cookies will help. Hell (that’s a profanity that’s not really a profanity, right?), these will help anything, anyone, anytime. I’m a teensy bit nervous giving you this recipe because I won’t have the corner on Pumpkin Cookie Popularity anymore. Raise your hand if you’ve had these. And? And? Thank you. They’re divine. They typify Fall for me. My mom made them growing up, and it’s her handwriting that’s on my recipe card, given to me when we were first married. That recipe, on stiff rag paper, is all smeared up now, and it will make me feel better if some of you have it so mine isn’t the only recorded version.
I made these yesterday when I got home from my retreat–a sort of sweet celebration, with gratitude that the seasons keep coming around and that All Will be Well. You’ll remind me, I hope.
Pumpkin Cookies
Makes 24 cookies. These cookies are like little cakes–very yielding and soft, not too sweet except for the crunch of icing on top. I’ve included a few tips for the icing because I’ve messed it up so many times. It’s not hard, but just don’t make a bunch of substitutions. Did you hear that guys? It won’t turn out! You want something that spreads easily and then hardens up quickly to form a shiny glaze. And you can leave the nuts out, of course. If I’m making them for kids, I’ve often left them out (though my children like nuts, thank God).
1 c. (2 cubes) unsalted butter, softened
1 c. sugar
1 c. canned pumpkin
1 egg
2 c. flour
1 ts. baking soda
1 ts. cinnamon
1/2 ts. salt
1/2 ts. pumpkin pie spice (I used 1/2 ts. freshly ground nutmeg instead)
1 c. chopped pecans (+ more for garnish)
Preheat oven to 350.
In a mixer, combine butter, sugar, and pumpkin and mix until combined. The mixture will look lumpy. Add egg and mix well.
Sift dry ingredients together, then add with pecans to pumpkin mixture and mix until just combined, making sure to scrape down the bowl as you go.
Drop by tablespoons onto lightly oiled (or parchment-covered) cookie sheets and bake until barely golden, 10-12 minutes. You don’t want them squishy in the middle (like chocolate chip cookies) but you don’t want to overbake them, either.
Let the cookies cool for a couple minutes, then ice them when they are still warm (not hot, not cold).
For icing:
1/2 c. packed brown sugar
3 Tb. butter
4 ts. milk
1/2 ts. vanilla
1 c. sifted powdered sugar
In a small saucepan, combine the brown sugar, butter, and milk over low heat until sugar is dissolved. Remove from heat and let cool a bit.
Whisk in powdered sugar until smooth.
With a knife or spreader, spread about a teaspoon of icing over each cookie. It should run down the sides a little bit, but not be runny. If you want to garnish with chopped pecans, do this right away while the icing is still warm, otherwise the nuts won’t stick. So I usually ice 2 or 3 cookies, sprinkle with nuts, then keep going.
If the icing stiffens up before you’ve had a chance to ice all the cookies, you can gently rewarm it on the stovetop for a minute or two so it’s spreadable again.
“All will be well and all will be well and all manner of thing will be well.” I sang that lovely phrase from Julian of Norwich over and over to my 4 month old niece during the weeks when her mother, my younger sister Lisa, was having and recovering from surgery for a brain tumor. I had just read an amazing book about the abbotesses of the Middle Ages and was so taken by the life and deep spiritual understanding that Julian came to over her life and with this phrase that seemed to sum it up. Lisa recovered and Nadia is now a delightful (well, mostly) Kindergartener. I think I’ll make these for them for Halloween. Welcome back into our lives.
You are such an amazing aunt, Lynn. I love hearing you talk about Nadia. And what a beautiful story about this refrain from Julian of Norwich. I have titled this next phase of my life “Operation Norwich.” Can’t wait to tell you more about it
Yay, welcome back! And my sister will be thrilled. We were JUST talking about these this morning on the phone.
xoxo
I just want to give a plug for these cookies without frosting. Whenever I make them I leave a few unfrosted for me and the other plain janes wherever I’m taking them.
I am inspired daily by your wonderful family of readers/fans! What absolutely lovely, gracious people you connect with, Sarah! Thank you for the pumpkin cookie recipe! Gary and I heard recently that his 94 (almost) year old Aunt Verna died, in Trail, B.C., the dear next-in-family sister of my late mother-in-law Grace. I’ve made lemon curd in their honor, which we’re eating on everything, and we’re picturing them in their delighted reunion. It’s a comforting thought and gesture, along with knowing that we got up there in August to visit all those cousins and Aunt Verna. There are SO MANY dear people in our lives, who contribute so much!
Ha Ha…how fun to open your blog to these cookies! Yes, em and I were literally JUST talking about these this morning. It’s a sign…I should make them soon:)
Love the picture of your feet… in the labryinth? There was a really pretty labryinth at Frog Creek Lodge where I attended the retreat with em back in the spring.
Take Care.
Oooh, how mysterious do those signs look? Hope you had a good time…
Cookies are ALWAYS a good idea.
They look divine! Thank you for sharing. I know it is sometimes difficult to share things that are this special. Glad you’re back.
i can’t wait to hear more. maybe you can do a poster/post-it note campaign for my life too? i remember these cookies from when i first had them from you and have been making them ever since. what a perfect antidote to what ails. welcome home.
Dudes and dudettes: I’ve been hearing about these cookies for months. Somebody better bring some for me and NaomiMomosis. k.thx.bye.
Dude,
If I had a car I would. I’m making these for a meeting tomorrow. Next summer I hope to have a scooter and then I can trade special delivery cookies for board game participation
Board games? I <3 board games, in a big big way. For the record, I live 3 blocks away from the Columbia City light rail station.
It sounds like these cookies were a perfect celebration of a successful retreat and “settling session”. Congrats! And thank you for sharing the recipe; that’s half the fun, right? My mom used to make her version of these when I was growing up, too, and they were always a toasty way to cheer on fall’s arrival. She used a little brown sugar in addition to the white, and she added a bit of orange zest sometimes, too. But always, always toasted pecans.
Her frosting was much thicker and never had brown sugar in it, but I am SO making your style icing when I bake a batch of these, oh … asap! My mouth is watering…!
THESE ARE THE BEST FALL COOKIES EVER! Thank your mommy for loving you, and eventually all of us, so well.
I’m so glad that people are starting to have pumpkin recipes on their blog. I’ll have to try those cookies.
Just wanted you to know I am still reading all the time, still loving every bit of your work (I have birthday barley salad in my fridge right now) and I am still exhibiting super human self-restraint with your Portland chocolates. Let me know how I can get them to you. Much love to you and yours.
Welcome back sweetie!,I’ve missed you! Sounds like you accomplished allot, and got your cup filled to the brim. I do declare these cookies, will make you definitely feel “all is well”
and lead you to believe there isn’t a care in the world.
Good way to end an excellent time away, great picture of you standing in the center of the labyrinth.
mmm - going to make these this weekend. We just got back from a week in E WA and I thought of you as I got a bunch of fruit and peppers. take care, Miss Sarah.
I found you about a month ago, and although I’ve loved the look of every single recipe, this was the one I had time, ingredients and energy to make before the impulse passed. And may I say - thank you. I didn’t have the time to ice them, and I only baked half the batter, so tonight we go back and do it up right. But even un-iced, they are utterly. fabulous.
Hi Shereen! NIce to have you here.
I made cookies really similar to these the day I went in to labor with Norah…maybe I should wait a few weeks before trying your recipe. =) The recipe I used didn’t call for nuts, but I think they would be a great addition!
That’s a good memory associated with pumpkin cookies! Yes, sounds like you should wait.
Oh my, these look tasty! I can picture biting into their tender goodness while cozied into the couch with a knitting project and a lovely cup of Market Spice tea. Yum. I may have to try to convert these to gluten free… they look too fabulous to not try a conversion with!
My girls and I have these baking in the oven right now. If the finished product tastes as good as the dough (and I’m sure it will), we’re in for a treat. Thanks for another great recipe, Sarah!
And? How’d they turn out? I love to think of you and your girls baking together. Hope I get to meet them someday…
I think I’ll bake these tomorrow. Looking forward to it! My oven is finally fixed…
Don’t know how you survived without an oven. Definitely time for a celebration!
Crazy! I don’t know if it’s because I haven’t baked anything in a while…but my husband ate the whole batch, minus 4 (2 for me, and one for each of the kids)! No joke! I’m sure it was your cookies!
Sarah–my Almost three year old & I made these this morning. Two thumbs up & a cookie crumb covered little person’s face later, “MMM punkin scones are licious!”. I found some little fingerprints in the frosting. Truly wonderful combo of maple like frosting withe pumpkin.
Kamille
I just found your blog not to long ago and wanted to say I love it! These cookies are awesome….I need some:) I love the sweet icing on top…delicious.
Thankyou for the recipe. I am not a blogger, but fell here by my google search for the perfect pumpkin cookie. Yours read the best. I made them exactly as you directed, by the way perfect directions, they came out every bit as good as you promised. I will keep this recipe. I don’t know what has gone on in your life, but I understand that you are in a growing time. I pray for you and your sweet neice and her mother. Thankyou again for the cookies. We are gluten free because my whole family is celiac and I used oat flour, soy flour, corn flour, and brown rice flour. Karin
Hi Karin! I’m so happy you stumbled into this blog, and glad that the cookies worked out gluten-free. I think there was someone else wondering about that…
Sarah,
Your blog is a culinary inspiration for me, in the midst of very busy days/weeks. Thanks for all your work to share what you do!
My friend (and yours) Jordan turned me on to your blog. I LOVE it! I also am a mom of two (ages 3 and 1) and enjoy your commentary (when I get a chance to read it). I’ve made a few recipes and they’ve been great (just made these cookies tonight - delicious! thanks for sharing your family recipe
Hi Jenna! You join the legions of Jordan’s friends that check in here from time to time
I joke that she is like a virus. A good one, of course. Nice to have you here.
[...] cookies! (Love these from the Leftoverist: will make these this Saturday in preparation for a road trip to TN next [...]
Hey there, love your blog - was so happy to happen upon it the other night and have already sent it to many friends who feel the same!
About the pumpkin cookies… mmmmmmmm - Tried it, loved it! Subbed in 1/2 whole wheat flour and only has walnuts so I put them in instead of pecans but not on top (just icing which was also glorious!, Almost tasted like Maple Fudge!)
Thanks!
Emily
Hi Emily! So glad to have you here, following along in your kitchen…
I came across your recipe today looking for the ultimate pumpkin cookie. Had left over cooked pumpkin from Thanksgiving, lots of it.
And decided today was the day to use it up. Started with a not so good cookie recipie, then a loaf, then made 2 different batches of muffins. Nothing was right. So back to the computer and That was when I found Your Legendary Pumpkin Cookie recipe.
I loved your directions, followed them to a T, and ‘Viola’, la piece de resistance. The icing was devine. Couldn’t keep my fingers out of it as I waited for the batches to bake, even tried it on the not so good cookies I had made first - really pzazzed them up.
Finally, just now, ate my first cookie. All cooled, all iced. DEVINE!!!
Thank you So much for sharing your mom’s recipe with us. I will treasure it always.
Just an aside, my mom & I used to make an oatmeal slice which we topped with an icing very similar to yours. If you are interested I would love to share the recipe with you.
All the best
Hey, I LOVED this recpipe more than I can explain. The icing really just gives them that extra hype of greatness. I’m so glad you shared it. I hope youdon’t mind… I have a cookie blog that I posted this recipe and link to, I just HAD to share this amazing-ness. (let me know if you’d like to to take it off).
I’m so making this! I’ve made one pumpkin chocolate chip oatmeal cookie that has been my husband’s favorite cookie for the past 4 years, but I need a new pumpkin cookie recipe. Yum!
looking forward to making these cookies this weekend! my only concern is that i dont have an electric mixer (im a college student). should i invest in one or do you think i can wait for eggs/butter to get to room temp and then just mix by hand? thanks for your help and the recipe!
Made these without nuts and everyone loved them. Would probably use the nuts for a more sophisticated gathering, but this batch was for a pre-school carnival. I think this is going to be a new fall family favorite.
One problem with your blog, however; I have resorted to neglecting my husband and children as I get caught up (only recently discovered it). I also am now obsessing about which recipes to make and there are not enough meals in the day. My mind is in constant grocery list mode. I am sure this condition will past. Seriously Sarah. . . loving your beautiful writing and photos. I am officially addicted!
[...] to cover up, somewhat, the scones’ craggly crowns. That glaze, by the way, is what Sarah at In Praise of Leftovers uses on her pumpkin cookies; it’s perfect for these as well. Thanks, [...]
[...] Pumpkin Cookies (Recipes for cookies and frosting adapted from In Praise of Leftovers) [...]
[...] was looking to create a scone recipe based on a wonderful pumpkin cookie I made from here. Now if you’re one of those people who is impartial to Starbuck’s Pumpkin Scones than [...]