Pumpkin Cakies (and pictures of our little pumpkin)
Cakies = a mix between a cake and a cookie.
Pretty cute, right?
Not as cute as this:
Yes, she wore a Halloween tutu today. No, it doesn’t get much cuter than that.
But these cakies are pretty cute too:
I decided I wanted to do some pumpkin baking this afternoon, since (in case you haven’t heard) it’s fall and all. Plus, I still have about four cans left in the pantry from that one time when I freaked out about there not being enough pumpkin and ordered like, thirty cans on the internet.
Yeah, I did that.
Once was the time when I put pumpkin into EVERYTHING during the fall months—pumpkin oatmeal, pumpkin smoothies, pumpkin sandwiches.
Actually, I don’t think I’ve ever made a pumpkin sandwich. But I do love wraps that have almond butter and kabocha squash in them, so that’s probably close enough.
I haven’t cooked nearly as much pumpkin-fare this year—honestly, I think I kind of burned myself out on it for a while.
But. These cakies have the potential to pull me back in to the pumpkin’s siren song.
They are light. They are fluffy. They are sweet. They are slightly pumpkin-y.
They are delicious.
Pumpkin Cakies with Homemade Buttercream Frosting
1/2 cup butter
1/2 cup confectioner’s sugar
1 tsp. vanilla
1/2 cup pumpkin puree
1 cup cake flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. cream of tartar
Heat oven to 350.
In a mixing bowl, combine butter, egg, confectioner’s sugar, and vanilla. Beat until smooth. Add remaining ingredients and beat until flour and dry ingredients are completely incorporated into the wet ingredients.
Drop by the teaspoonful onto an ungreased cookie sheet. Bake for 6-8 minutes, until done.
1/2 stick butter (4 tbsp.)
6-8 tbsp. powdered sugar
1 tsp. vanilla
1-2 tbsp. milk, if necessary
In a standing mixer, begin to beat butter. Add powdered sugar by the tbsp., beating in between add-ins. Continue to add sugar (and taste) until frosting is at the desired flavor and consistency (for me, it was about 6 tbsp.). Add vanilla and milk, and continue to beat at a high speed for 3-4 minutes, until frosting is very smooth and fluffy.
Top cookies with frosting once they have completely cooled.
No one will ever accuse me of being the world’s prettiest frosting-putter-onner. That’s okay. These still tasted delicious.
Even the cat thought these cookies were awesome—I divided the batch onto two plates, one to take to school and one to take to our neighbors. When Lila and I came home from our afternoon walk, *SOMEONE* had pulled the saran wrap off the plate and licked the icing off a bunch of the cookies. Tenny also photobombed a few of the pictures we took of Lila this morning:
This cat is evil.