A favorite cookie from my childhood, with the updated twists of a responsible adult.
Jump to RecipeIt was either the wearing of my mother’s vintage skirt, or a recent visit to Lovejoy Bakers that inspired the revamping of my favorite edible holiday memory; Pumpkin Cookies with Penuche Frosting.
This was one of the first cookies that I learned (er, that my mother allowed me to bake after that incident with overdose of baking soda….) and so it was convenient that they were also my favorite ones to eat.
The old recipe uses shortening, which has officially been banned from my kitchen, and using the old recipe just doesn’t work when you substitute butter in. We used to use walnuts and raisins, and a simple confectioner’s icing with a bit of brown sugar. Good, but not over the top. And these cookies deserve to be just as delicious and amazing as I remember them to be. No, this recipe needed to be completely reworked.
I was reminded of this worthwhile project when paying a visit to our neighborhood (and one of my favorite bakeries, Lovejoy.) As I set up my computer to do a bit of work in their airy, light filled bakery – inspiring foodie quotes adorning the walls and fabulous scents filling my impromptu desk area, I spotted them in the bakery case. The cookies that long ago stole my heart. Only these were different – spicier, richer, and so much bigger than my mother ever allowed me to make them!
I set to work. It took quite a few late nights in the kitchen, surrounded by half raw pumpkin blobs but I think I have actually done it. Improved – somehow – on the unmatched original. These might be the best cookies I have ever made, if I do say so myself.
Thanks Mom. ???? – xo L
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