with fall and thanksgiving solidly here (and winter banging down their door), my brain naturally turns to the one thing that's arguably the best part of the season: pumpkin baked goods.
we have a tradition of getting together with friends on halloween for trick-or-treating with the kids and a big pot luck meal (which always involves lots of yummy soup). this year, my friend stephanie brought uh-mazing pumpkin cookies and i pretty much ate half the batch. i immediately told her i needed the recipe for the blog, and she sent me home with a few to stage and style. well, friends, i ate those before they could see the light of day or the camera's lens. aaaand so, i had to make them for myself. this is good news, however, because i can now attest that they are reproducible in a novice's kitchen.
steph got the recipe from allrecipes.com, and then gave me her tips and additions. first, head to this link to grab it:
BUT then be sure to include stephanie's tips when you write it down. she is a master of baking. i followed her instructions exactly and they were per-fect. here is what she said (and i quote):
~ use an extra cup of flour for the dough
~ use an extra ounce of cream cheese AND at least a half cup extra powdered sugar for the frosting
~ use a piping bag and a star tip to pipe the frosting onto the cookies in a rosette pattern. the dough is soooo goey that it is hard to make them pretty. piping the frosting helps that i think. i never have patience for frosting with a knife!
if you've never used a piping tip to do this trick, check out this awesome video (with the cutest british lady ever) on how to pipe a rosette. i do them all the time so i can vouch they are ridiculously easy and the prettiness factor is huge for so little effort!