Goodies By Anna

Buttery Pumpkin Cookies

When October hits, pumpkin mania begins! These Buttery Pumpkin Cookies are a great addition to the group. These soft and moist cookies are buttery and pumpkin flavored with the perfect amount of spice.

The brown sugar butter glaze adds a sweet toffee-like flavor that nicely compliments the pumpkin. I added a little sprinkle of fall leaf quins for a little  festive color. Here is how you can make your own.

You can find the entire recipe here. Start by lining a baking sheet with parchment or silpat and set aside. Preheat oven to 350 degrees.

Cookies: In the bowl of an electric mixer fitted with the paddle attachment cream the butter for 30 seconds, then beat in the sugar, baking powder, baking soda, pumpkin pie spice and salt. Beat in the eggs and the vanilla until incorporated. Beat in the pumpkin. Beat in the flour.

Drop 1/4 cup (#16 scoop) of dough 2 inches apart onto prepared baking sheet. Bake for 13-15 minutes (I baked mine for 15 minutes). Let cookies cool on a wire rack before adding glaze.

Glaze: in a small sauce pan over medium heat melt the butter and brown sugar together. Stir in 1/4 cup milk and 1 teaspoon vanilla. Stir in 2 1/4 cups powdered sugar. Immediately spoon glaze over cooled cookies. Sprinkle with additional pumpkin pie spice and leaf shaped quins if desired.

Pumpkin Cake Bars with Cream Cheese Frosting

These Pumpkin Cake Bars with Cream Cheese Frosting are the perfect fall dessert. Because you bake these up in a 9 x 13" pan they are perfect for taking along to a party or potluck at work. The cake is a moist, flavorful pumpkin spice studded with mini ginger chips for a little sweet heat and chopped nuts for crunch. The recipe calls for toasted walnut but I used toasted pecans for their seasonal flavor. The typical cream cheese frosting get a flavorful twist with the addition of real maple syrup.

The recipe itself is versatile,  you can follow the full recipe using a half sheet pan and get 4 dozen 2" bars or use the scaled down recipe like I did and get 3 dozen bars. Either way everyone will enjoy this fall favorite. Here is how you can make your own.

You can find the entire recipe here. I will give instructions for the scaled down recipe. Start by lining a 9 x 13" baking pan with parchment paper. I used binder clips to hold the edges of the paper to the pan. Set aside.

Cake: Beat the oil and sugars together until well blended. Beat in the eggs and pumpkin. Stir in the baking soda, baking powder, salt and spices. Note: I used a FULL tablespoon of pumpkin pie spice instead of scaling back for the smaller recipe. This gave my cake a terrific spicy flavor. Gently stir in the flour until just combined. Stir in the ginger chips and chopped nuts.  Pour batter into prepared pan and bake for 20 - 25 minutes. Cool cake in pan for 20-30 minutes or until completely cooled.

Frosting: Beat the cream cheese and butter together. Beat in the maple syrup then the powdered sugar and salt. Frosting should have a nice spreadable consistency. 

Frost the cooled bars and sprinkle with more chopped nut. Let the frosting sit for 15 minutes then remove cake from pan and cut into bars.