Pumpkin Pie Spice Cut-Out Cookies

There’s a Daniel Tiger’s Neighborhood episode with the teaching lesson “it’s okay to make mistakes” in which Daniel and Prince Wednesday bake trolley cookies with Baker Aker.

We watched that episode one morning and decided to bake some cookies! With Treat taking a long nap, Firecracker and I were able to do some baking together.

I immediately went into the cupboard and pulled out The Gourmet Cookie Book and started skimming through to see what we could make with what was in my pantry.

I decided on Bizcochitos (Anise Cookies). Except that I didn’t have aniseed or lard. Which is why this recipe title is not Anise Cookies! I substituted vegetable shortening for the lard and decided to prepare for the season by using pumpkin pie spice. This recipe from December 1978 didn’t mention how to store the cookie dough, but I found it easiest to roll out if it were chilled, so I kept the portion I wasn’t rolling out in the refrigerator.

We used a train cookie cutter as is only natural with a train obsessed toddler in the house. He was more than happy to be my little model when it came time to photograph the cookies. In fact, the words, “I help” came out of his mouth as he held up a cookie and took a bite. Only a food blogger’s kid! I love him.

Pumpkin Pie Spice Cut-Out Cookies (toddler) | Sew You Think You Can Cook

Depending on your cookie cutter size, this recipe will make 5-6 dozen cookies.

The recipe says to, and I quote! “store them in an airtight container for 5 days before serving.” Yeah, right! These cookies didn’t even last five days on my counter.

Pumpkin Pie Spice Cut-Out Cookies

Ingredients:

  • 1 C vegetable shortening
  • 3/4 C sugar
  • 1 egg
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 C white whole wheat flour
  • 1 1/2 C flour, plus more for rolling
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 C water
  • cinnamon sugar

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar until fluffy. Add the egg and pumpkin pie spice, mixing until combined.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Add to the stand mixer, beat until combined. Add up to 1/4 C water until dough is smooth.
  4. Roll dough out to 1/8″ thickness. Cut out cookies with cookie cutters and place on baking sheets. Sprinkle generously with cinnamon sugar.
  5. Bake 12-15 minutes until lightly golden. Remove cookies to a cooling rack.

*This recipe is adapted from The Gourmet Cookie Book*

Pumpkin Pie Spice Cut-Out Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

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CIC: Broccoli & Pumpkin Puree

CIC-header

As expected, October’s Crazy Ingredient Challenge involved pumpkin. But I never dreamed that broccoli would be the costar! At first reaction I thought – gross. But then I surprised myself with many different ideas:

  • Pumpkin Hummus w/ Broccoli Pesto Swirl
  • Pizza with Pumpkin Cream sauce and Roasted Broccoli and Sausage
  • Broccoli Salad with Pumpkin Dressing and Pumpkin Seeds
  • Pumpkin Mac and Cheese with Roasted Brocolli
  • Pumpkin Broccoli Bread

I decided to make the last option because my in-laws were in town over the long Columbus Day weekend. Having a bread available seemed like the smartest option.

I took a Banana Zucchini Bread recipe and substituted pumpkin puree for the banana and broccoli for the zucchini. I purchased a bag of broccoli slaw from the grocery store so that I wouldn’t have to shred the broccoli myself. (If you can find a bag of just shredded broccoli I’d suggest that instead of having to pick out the red cabbage and carrot.) Zucchini has a higher moisture content than broccoli so I boiled it prior to incorporating it into the batter.

Pumpkin Broccoli Bread

Ingredients:

  • 4 large eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 C pumpkin puree
  • 3 C flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 C shredded broccoli
  • 1/2 C slivered almonds

Steps:

  1. In a pot of boiling water, cook broccoli for 4 minutes. Drain and pat dry between paper towels. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, whisk eggs and add in the sugar and oil. Add pumpkin. Mix in flour, baking powder, baking soda, and salt. Stir in pumpkin pie spice and cinnamon. Fold in broccoli and almonds.
  4. Pour batter into two loaf pans and bake for 50 minutes, until a knife come out cleanly. Note: This will make 24 muffins.

Pumpkin Broccoli Bread 1Pumpkin Broccoli Bread 2

To see other bloggers who participated in this month’s Crazy Ingredient Challenge, click on the link below!

 

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