PUMPKIN SPICE CAKE COOKIES | ANNA OLSON

hi I’m Anna Olson and autumn is here I
love this time of year most of all
because of the baking aromas cinnamon
nutmeg pumpkin and more whether you’re a
new Baker and expert or somewhere in
between quality baking pans are
essential and my kitchen collection will
take your baking skills to the next
level especially if you make this recipe
for pumpkin spice cake cookies so I’ll
start with this cookie batter and you
make it just like a cookie batter even
though the end result is very much like
a cupcake
so by hand I’m gonna soften up my half a
cup of butter here I always bake with
unsalted butter that way I’m in charge
of the salts and to that I add
combination of granulated sugar and a
little bit of brown sugar when you’re
combining your butter and sugar you have
to work quite vigorously but you’ll
notice my bowl isn’t shaking around
that’s because this handy silicone
trivet while it doubles to hold hot
foods and can be used as a pot holder
one of its favorite uses for me hold my
bowls in place using my spoon shaped
spatula is excellent for this job reach
right to the bottom of the bowl but also
the specific step of creaming of
smearing the butter and sugar along the
side of the bowl is easily done with
this tool now I’ll add a single egg
and I’ll blend that in before I add my
pumpkin puree
okay now it’s time for the dry
ingredients now this is a fun tool you
may have not seen before
it’s a sifter and the French word for it
is a Tammy in a professional pastry
kitchen it’s a bigger tool and it allows
us to sip large amounts of dry
ingredients I love that it nests easily
into a hole so that when I add my flour
along with my spices baking powder
baking soda and salt it sifts in easily
without making a mess and the spices
I’ve opted for cinnamon ground ginger
and a touch of nutmeg this mesh sifter
or Tammy as it’s called is really handy
because it rests on the bowl as you’re
measuring the ingredients and it sits
quickly and easily and it can also be
used as a strainer now you add your dry
ingredients all at once to the pumpkin
mixture it is important to sift the dry
ingredients to lighten them that way you
get a nice cake like consistency to the
cookies there we go oh it smells so good
that combination of the pumpkin and the
spices together now it’s time to scoop
the cookies I rely so much on my
mechanical scoops they’re for far more
than ice cream I use them for muffin
batter making little truffles or the mid
size in this case is perfect for these
cake cookies so you want to do a nice
even scoop and I level off each scoop
now what’s important is you drop the
scoop flat down that way you get a
perfectly round cake cookie to keep my
cookies from sticking I love to use a
silicone baking mat and my baking mat
fits perfectly in my baking sheet that
is a versatile sheet pan you can use it
for cookies or even for sponge cakes
because it’s got a nice lift to it
another great feature is the scoops have
feet that way you won’t get batter on
your counter these are all set for the
oven which is preheated to 350 and I
give them about 17 minutes to bake
see how these cookies just puffed up
they do actually look like cupcake tops
now you want to let them cool completely
of course before you make the frosting
and the frosting is a combination of
cream cheese frosting and buttercream so
it’s easy to whip up nice and fluffy so
I’ve already got my cream cheese in my
bowl because it’s half a package but one
of my favorite tools to use in the
kitchen is a good digital scale it’s
easy to use it’s the tinier way to
measure but it has a few special
features my favorite being the fact that
there are no seams so flour and sugar
won’t get caught in the edges and
regardless if you have a bowl with or
without ingredients when you drop it on
your scale if you hit the T button it
goes back to zero no math required so I
need to add 1/2 a cup or 115 grams of
butter to my cream cheese so you just
drop it in
I’ve already sifted my icing sugar and
I’ll add it a little at a time first
I’ll start with a cup and you always
want to start on low speed when you’re
adding icing sugar as soon as it smooths
out you can add to your vanilla blend
that in and then continue adding the
icing sugar until you get the desired
fluffy consistency a little scrape using
the flat angled spatula makes this easy
with your left or your right hand
smooth but fluffy at the same time and
now for the best part the decorating of
course you could just slather and swirl
the frosting onto each cookie but I’d
like to get a little more formal and
celebratory about it and pipe it now I
love having my disposable piping bags on
hand they come in a hundred pack but the
good news is in addition to that
quantity
they are also reusable and recyclable I
also have my set of piping tips all the
basics you need I’m going for a wide
star tip and additionally I use a
coupler now this is a really handy trick
you put one part inside the piping bag
then you fasten on your piping tip over
top secure it in place and this way if
you want to change up your piping tips
you don’t have to change the frosting in
and out of the bag
my fluffy frosting in
[Music]
whether I’m piping cupcakes or cake
cookies I like to do it in my hand but
you have to do what’s more comfortable
for you when you’re using your piping
bag you want to give it a little twist
at the top and then I use my forefinger
and thumb to hold that in place that way
the frosting goes this way not that way
and you treat this just like a cupcake
get as creative as you want
the finishing touch just a little
sprinkle of cinnamon on top of each
these cake cookies are ideal for our
family gathering at Thanksgiving or you
can even dress them up for Halloween my
full line of the kitchen collection is
available exclusively at Hudson Bay and
the Bay comm for the complete recipe
check out the description box keep it
sweet