{This post was first published in 2015. We’re reposting it again today because there’s nothing better than a pumpkin cookie on a cold November day.}
Pumpkin is our ingredient of the season. So far we’ve used it to make some pumpkin butter, pumpkin popsicles, and a quick weeknight pasta.
Welcome back to our new Cooking with Kids series, where Alex is the true star, and these pumpkin cookies are the runner up. If you haven’t seen our first Cooking with Kids post, it’s worth a glance, especially if you’re just starting out on this whole kids-in-the-kitchen adventure. Today’s post will not go into as much detail about how to make the cooking fun for your little one, instead, I’m just putting all of our past tips into practice and sharing a few ideas related specifically to this recipe and baking cookies in general. As a point of reference for any moms out there, Alex helped with these cookies when he was 29 months old (just shy of 2 1/2 years).
This is a recipe that I first saw on Design Mom. I made a batch for a party last fall, and predicted then that they would become a fall favorite. This year’s batch turned out just as delicious and well-received by everyone in the house, that they’ve retained their position as “favorite fall cookie”. The cookies are delicious little fluffy cakes of pumpkin, and if kept in an airtight container, they will stay moist for at least two weeks (surprisingly a few cookies made it that long in our house!). The original recipe includes instructions for a glaze, I didn’t make it this year, opting for a plain cookie, but made it last year and loved it. I’ll include it below in case you’re craving the extra touch of sweetness.
It’s just a quick five minutes from Garrison Keillor. Each episode contains a little bit of history, a list of people celebrating birthdays on that day, and then it ends with a poem. Really, the perfect way to start (or end) the day.