Pumpkin Cookies from NYTimes

 

Yield:2½ dozen

• 1½cups/192 grams all-purpose flour
• 2teaspoons ground ginger
• 1½teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed light or dark brown sugar
• 1large egg, at room temperature
• ¾cup/167 grams pumpkin purée
• 1teaspoon vanilla extract
• Sanding sugar, for sprinkling (optional)

INGREDIENTS

Yield:2½ dozen

• 1½cups/192 grams all-purpose flour
• 2teaspoons ground ginger
• 1½teaspoon ground cinnamon
• ½teaspoon ground nutmeg
• ½teaspoon baking powder
• ½teaspoon baking soda
• ½teaspoon kosher salt
• 8tablespoons/113 grams unsalted butter, at room temperature
• 1cup/220 grams packed light or dark brown sugar
• 1large egg, at room temperature
• ¾cup/167 grams pumpkin purée
• 1teaspoon vanilla extract
• Sanding sugar, for sprinkling (optional)

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Ingredient Substitution Guide

PREPARATION

1. Step 1

   Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.

2. Step 2

   In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.

3. Step 3

   In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.

4. Step 4

   Add the flour mixture to the pumpkin mixture and beat just until combined.

5. Step 5

   Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.

6. Step 6

   Transfer the cookies to a rack to cool completely.
   

   
   

   
   

Cherry Crisp

 For the Cherry Filling:

• 1 pound frozen cherries, pitted
• 1/4 cup granulated sugar (adjust according to taste)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the Crisp Topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish (an 8x8 inch dish works well) with butter or cooking spray.

2. In a mixing bowl, combine the frozen cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the cherries are evenly coated.

3. Transfer the cherry mixture to the greased baking dish, spreading it out evenly.

4. In another mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt for the crisp topping. Stir until well mixed.

5. Add the softened butter to the dry mixture and use a fork or your fingers to mix until it resembles coarse crumbs and everything is evenly incorporated.

6. Sprinkle the crisp topping evenly over the cherry mixture in the baking dish.

7. Bake in the preheated oven for 30-35 minutes, or until the cherry filling is bubbling and the crisp topping is golden brown and crispy.

8. Remove from the oven and let it cool for a few minutes before serving.

9. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Enjoy your delicious cherry crisp!