Linda Amendt shared this recipe for Pumpkin Spice Cookies with us from her book 400 Sensational Cookies. It is another treasure from our feature on Christmas Cookies with a Pinch of Sugar and Spice. Slightly soft and chewy, the offer the flavors of the season and more than a few aphrodisiac ingredients.
A magical combination of ingredients
For starters, they’re made with a good dose of pumpkin. You might be shocked to learn that pumpkin’s an aphrodisiac. But it’s loaded with the kind of nutrients that make your sexual system hum. Then there are the spices. Cinnamon, nutmeg and ginger are called the warming spices because they warm the body enough to make you feel like ripping off your clothes. (Ok, that’s not exactly the reason they’re referred to as the warming spices. But they do a great job of naturally warming the body.) Add in a dash of nuts–excellent for testosterone production–and you have a Pumpkin Spice Cookie recipe not only for sweet goodness but for something that has the potential to make your baking take on a very sensual meaning.
Check out more of our Cookies with a Pinch of Sugar and Spice.
These cookies are loaded with the flavor of pumpkin and just the right amount of spice.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can solid pack pumpkin 15 oz
- 1 cup chopped pecans
- for the icing:
- 1 cup confectioner’s sugar
- 1 to 2 tablespoons half-and-half cream or milk
- 1/2 teaspoon maple flavoring
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt until well combined. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Add pumpkin and stir until well combined. Scrape down sides of bowl.
- On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in pecans.
- Using a cookie scoop or spoons, drop tablespoonfuls of dough about 2 inches apart on cookie sheets lined with parchment.
- Bake one sheet at a time in preheated oven for 12 to 15 minutes or until edges start to turn lightly golden.
- Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.
- In a small bowl, combine confectioner’s sugar, 1 tablespoon of the cream and maple flavoring.
- Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency.
- Drizzle icing over cooled cookies.
Tips: Let icing set before storing cookies between layers of wax paper in a tightly sealed container. If cookies will be frozen, do not ice them. Completely defrost the cookies before drizzling icing over them.(Flavors can blend during storage, so store cookies with strong flavors in separate containers.)
Love the cookies? Get the book!
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