Restaurant Recipes

Swede Hollow Cafe Pumpkin Cookies

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Yield: 4 dozen cookies

Ingredients

Cookies

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup pureed cooked pumpkin or squash
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Frosting

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 cups powdered sugar

Instructions

  1. Heat oven to 350 degrees F. Grease 2 cookie sheets.

Cookies

  1. In a large mixing bowl, beat butter and sugar at medium speed until smooth and creamy. Add egg. Beat until blended. Beat in pumpkin and vanilla extract.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to butter mixture, beating just until blended.
  3. To bake cookies: Spoon heaping teaspoons of dough onto cookie sheets.
  4. Bake, 1 sheet at a time, for 11 to 13 minutes, or until brown. (These cookies are cake-like and require a little longer baking time than most cookies.)
  5. Repeat with remaining dough. Immediately transfer to wire rack. Cool completely.

Frosting

  1. Place butter in large microwave-safe bowl.
  2. Microwave on HIGH for 30 to 40 seconds, or until melted. Stir in brown sugar and salt. Microwave on HIGH for 1 to 1 minutes, or until sugar is dissolved. Cool to room temperature.
  3. Transfer to mixing bowl. Beat in milk on medium-low speed until blended.
  4. Continue beating and slowly add enough powdered sugar to make a smooth and creamy frosting that is the right consistency for spreading.

Attribution

Swede Hollow Cafe, St. Paul, Minnesota



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