Pumpkin Half Moon Cookies

Hi guys!  :)

Question:  It's fall but is it too early for pumpkin?  I feel like September & October are the best fall months for apple treats and November & December are pumpkin months due to all of the pumpkin pies during the holiday festivities. Therefore, I always feel bad using pumpkin earlier in the season (when I should be making apple treats) because come December I know I'll be bored with pumpkin.  I know this makes zero sense, it's just how my little brain works.  I'm weird.  :)

Anyway! My friend Booger loooooves him some pumpkin and when I hear these kinds of things my little baker heart dies inside until I'm able to stuff his face with exactly what he wants. Soooo... I scraped my pennies together & got some pumpkin. Are we cool with this? Too soon? You forgive me?

YOU DON'T CARE EITHER!?

YOU LOVE PUMPKIN, TOO!?

YAY!!! :) :) :)

For my favorite Boogs, I came up with a MandiCrocker original! I'm sure you've heard of or seen these guys before, right?  Half Moon Cookies? In upstate New York, this is what they look like.  A cakey, fluffy vanilla or chocolate cookie with a chocolate and vanilla buttercream frosting.

In New York City & other cities, they're thinner and chewier cookie, a bit flashier & glossy.  The ones I've tasted have had a hint of licorice flavor in their chocolate and the frosting is a fondant glaze.  I don't like them nearly as much but hey, I'll still eat 'em.   

Well, I thought it might be fun to do something more seasonal so I came up with a.....

PUMPKIN HALF MOON COOKIE!!!!  :)

As far as I know they've never been done before.  I could be wildly wrong, I've just never seen them anywhere. So don't get your knickers in a bunch!  :)  I based this recipe off of the kind that feel more like home to me-- the cakey ones. 

These lovely ladies are a fluffy pumpkin cookie with half spiced cream cheese frosting & half brown sugar glaze.

I think a spiced caramel frosting or something maple-y would work really well, too!  They're really flavorful & tasty.  Boogs ate THREE!!!  :)  :)  :)

Because there is so much moisture in pumpkin, these cookie's bottoms will get a bit soft as the days progress & a little bit soggy.  The cookies will still be good, it's just all of the moisture from the pumpkin.  (If you make pumpkin cupcakes or pumpkin bread, the same thing will happen to the tops!)  I only say this as an extra precaution.  If you're making them for a special event, I don't recommend making them the night before.

Anyway, here's the recipe. I hope you enjoy them!!!  They're really delicious.  The owner of the restaurant I'm trying to work at called them 'outstanding.'  Give 'em a try!  Maybe they'll become a part of your annual fall holiday festivities!  

And remember... IT'S FALL PEOPLE!!! THE BEST SEASON EVER!!!  IN JOY IT!!! :) :) :)

Pumpkin Pie Spice & Brown Sugar,

MandiC.

PUMPKIN HALF MOON RECIPE:

Cookie Ingredients:

2 c.  flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 c. butter, softened

1 1/4 c. granulated sugar

2 eggs

1 c. pumpkin (ex:  Libby's Pure Pumpkin)

1 tsp. vanilla extract

• Preheat oven to 350.  Line sheet pans with parchment paper.
• Combine the flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice and salt in medium bowl.
• In a separate bowl, beat the butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth.
• Stir in flour mixture until combined.
• Using a large ice cream scoop, drop a full scoop of dough onto the parchment papers. 
• Bake for 8-13 minutes or until springy to the touch. 
• After cookies cool completely, flip them over and frost half of each cookie with the below frostings.

Spiced Cream Cheese Frosting Ingredients:

4 T. Butter

4 oz. cream cheese

2 cups powdered sugar

1-3 tsp milk

 

• Beat together the butter and cream cheese until smooth & fluffy. 
• Add in the powdered sugar and beat. 
• Add in the milk until the frosting is at spreading consistency.

 

Brown Butter Glaze:

1/2 c. packed brown sugar

3 T. butter

1 T. milk

1 c. powdered sugar

1 tsp. vanilla

 

• In a small saucepan heat & stir until butter melts. 
•  Remove from heat and stir in 1 cup of powdered sugar & vanilla.