Lovin' From the Oven

Day 2: Soft Glazed Pumpkin Cookies

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Day 2 of my 12 days of cookies: soft glazed pumpkin cookies. Don’t let that extra pumpkin from Thanksgiving go to waste! You can still use it to make cookies year round, ya know.

I loved that the glaze on the top actually hardened, so it wasn’t messy eating it. The cookies were nice and fluffy, kind of like a mini pumpkin cake. Pumpkin always gives cookies an extremely moist and light texture. 

I wouldn’t consider this a normal “cookie.” It’s more of an airy one, but delicious nonetheless. 

Recipe from Lauren’s Latest.

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Soft Glazed Pumpkin Cookies

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
    • For the glaze-
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.
  2. Stir together the butter, oil, pumpkin, sugars, vanilla and eggs until smooth.
  3. Gradually stir in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
  4. Bake 8-9 minutes.
  5. While cookies bake, stir all ingredients together for glaze until smooth.
  6. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.
https://lovintheoven.com/day-2-soft-glazed-pumpkin-cookies/

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Day 1: Chocolate Chip Cookie Brittle

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Hi friends! We’re kicking off this year’s 12 days of cookies with chocolate chip cookie brittle! I admit that I haven’t been baking as much, but that doesn’t stop me from making sure I’ll do my 12 days of cookies this year…. even if I’m 32 weeks pregnant with a toddler.

This little gal is always in the kitchen when I am. She’s curious about all of the things inside the cabinets and to see what I’m up to. See that little cupcake set hanging behind her? She found it in my baking drawer and insists that that’s where it belongs– hung on display for her to see. I don’t blame her– they’re darn cute cupcake wrappers!

This is the first time I’ve had her actually watch the whole baking process with me. She sat up on the counter and watched the KitchenAid whirl. She loved it, even if it did scare her at first (seriously, when did she become such a scaredy cat from everything?!)

This recipe was crazy easy. It doesn’t even have any eggs! I think I’m going to make this again to put in my Christmas boxes this year. It’s even pretty straight out of the oven, right before it’s broken into a million pieces.

For those that like crispy cookies or the edges of cookies in general, these are your jam. Make them ASAP. You won’t regret it. 

They’re easy to munch on and will disappear within minutes.

I had to put them away otherwise my DH and I would have finished the whole batch. 

I hope you’ll stick around to see the other 11 days of cookies before Christmas comes!
Recipe from Cookies and Cups.

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Chocolate Chip Cookie Brittle

Ingredients

  • 14 tablespoons butter, cubed (It's 7/8 of a cup, if you're curious)
  • 1 cup Turbinado Sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1/2 cup chopped pecans
  • 1 cup semi sweet chocolate chips

Directions

  1. Preheat your oven to 350°F.
  2. Set aside a large (12×17) rimmed baking sheet.
  3. In a medium pan over medium heat, combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat. Don't let the mixture boil.
  4. Cool for 5 minutes and then whisk mixture again for 1 minute.
  5. Whisk in the vanilla and the salt.
  6. Stir in the flour until the dough forms and then stir in the pecans and chocolate chips.
  7. Press and spread the dough on the baking sheet all the way to the edges. You want it to be thin.
  8. Bake for 25 minutes, turning the pan around half way through.
  9. Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
  10. Break the brittle into pieces.
https://lovintheoven.com/day-1-chocolate-chip-cookie-brittle/

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Perfect Snickerdoodles

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Do you guys need more snickerdoodle recipes? I don’t, but I’m always curious about other ones. I loveeeeeee mine, but I’m not opposed to giving recipes a try.

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This one turned out beautifully, but I still prefer my snickerdoodle recipe. Compared to those ones, these were too soft, a little too sweet, and didn’t raise as much as I’d like them to. They weren’t bad by any means, but my other ones are better.

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I can seriously test snickerdoodles all day long. I want to eat them all up! Recipe from Cookies & Cups.

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Perfect Snickerdoodles

Ingredients

  • 1 cup butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2¾ cup flour
    • Cinnamon Sugar
  • ¼ cup granulated sugar
  • 1 Tbsp cinnamon

Directions

  1. Preheat oven to 325°
  2. Line a baking sheet with a silicone mat and set aside.
  3. Beat butter and both sugars together. Add in egg, yolk and vanilla and beat for another minute.
  4. Gradually mix in the flour, baking soda, cream of tartar, salt and 1 tsp cinnamon until just combined.
  5. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar.
  6. Roll the dough into 2 tbsp sized balls. Then roll each cookie dough ball into the cinnamon sugar mixture.
  7. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
https://lovintheoven.com/perfect-snickerdoodles/

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