Being on the road as much as I am, I use my weekends mostly to regroup, to do laundry, and to just be in my beautiful state. Which, if I haven’t mentioned it lately… November has been LUXURIOUS here in Colorado. The temps are mild, we haven’t seen snow in the low country… and I just can’t help but smile every time I get out in great outdoors. I TRULY hope it hangs on forever…
This weekend, I started to freak out about the fact that Thanksgiving being just around the corner, about how Christmas will follow quickly after, and about the fact that I have ELEVEN more flights between now and 2017!
So… when I’m freaking out about running out of time, I like to get organized, and I like to get in the kitchen. I always send cookies to my grandpa around Thanksgiving (and again for his birthday), so I decided to send them a little early… because it worked better with my schedule.
Now, my gramps has a HUGE sweet tooth, so I’m certain he won’t mind early cookies, especially when they’re these…
I’ve becomes SUCH a fan of small batch cookies lately. My gramps doesn’t need dozens of cookies, and now that I work from home… I really don’t have a place to share extra treats. This recipe made 13 cookies, which was perfect for a care package, and allowed me to taste test #13. These are spicy, chewy, and well, PERFECT.
If you’re looking to share treats with friends and family this season, give these a shot. The recipe can doubled as you see fit!
From Dessert for Two
3 Tbsp. unsalted butter
2 Tbsp. canned pumpkin puree
1/2 cup granulated sugar
1 large egg
3/4 cup + 2 Tbsp. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
2 tsp. pumpkin pie spice
2 Tbsp. granulated sugar
1. Preheat the oven to 350 and line a baking sheet with parchment paper or a silpat.
2. In a medium bowl, beat together with an electric mixer the butter, pumpkin and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
3. In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
4. In a shallow bowl, add the remaining 2 tablespoons of sugar and pumpkin pie spice.
5. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the spice mixture. Space the dough balls evenly on the baking sheet, then bake for 11-12 minutes.
6. Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.
7. Optional: Pack them up and ship them to a loved one. Wrap them in bubble wrap and pack tightly so that they make it safely to their destination.
Per 1 cookie serving:
CAL 94; FAT 3g; SAT FAT 2g; CARBS 15g; PROT 1g; FIB 0g; SUG 10g
WW Points+: 7; WW Smart Points: 2