Sugar.
Bread flour.
Cake flour.
Whole eggs.
Coconut oil.
Pumpkin pie spice.
Salt.
Baking soda.
Baking Powder.
Pumpkin cookies = Fall deliciousness.
I contributed for the conventional basket with Bountiful Baskets, a food co-op I enjoy utilizing. With our preschoolers and my husband's schedule being crazy at times, I haven't been able to volunteer as I did in the spring. I was so excited to pull into the distribution location parking lot and see the baskets all set up outside, in the wonderful fall weather.
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| Council Bluffs, IA, Bountiful Basket pick up location. Photo (c) by Stephanie Miller Taken 12 October 2013 |
Even though the service fee went up slightly to cover additional costs for transportation, I think our baskets were much more bountiful this week! You'll notice that there is a "left" (vegetable) and "right" (fruit) basket to the set. Here is what I got this week:
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| Top: The gorgeous pumpkin cookies. Bottom: The conventional basket Photo (c) by Stephanie Miller |
I also splurged and contributed something like $4.50 for a dozen Pumpkin Cookies. These beauties are like mini Pumpkin spice cakes -- so poufy, soft, and dense. Very moist. With the simple ingredients listed at the start of this entry. Although they were beautiful as they arrived, I really wanted a cream cheese frosting with them.
I wanted to make a cream cheese frosting. You know. The typical pairing for a pumpkin/spice cake. No cream cheese frosting in can in the pantry. My dear friend Amy is at WalGreens; they only have chocolate frosting in a can. Took the cream cheese out of my fridge, and I discovered it expired April 2013. WHAAT!?
Plan B: Butter Cream frosting.
And this is what I came up with: Rumchata Buttercream Deliciousness! (Although you should know that my mixer even broke down in the midst of beating this. I swear, forces were conspiring against me!)
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| Photo (c) by Stephanie Miller 2013 |
Rumchata Buttercream Frosting
4 tablespoons butter, softened
1 1/2 cups powdered sugar
2-3 capfuls of Rumchata (until you get the right consistency)
Place the softened butter and the powdered sugar in a bow. Mix on low until blended, then beat on medium for another 3 minutes, adding the Rumchata until the frosting is the desired consistency.
This should frost an 8x8 pan, or in my case, 12 lovely pumpkin cookies with some left over for sampling!
