So, sometimes, I get stressed out. I like to think that I have good reason to be, but most of the time, I don’t. Usually, in hindsight, I realize how silly I was being. That’s around the same time I remind myself that I should be practicing yoga more often and sticking to meditating like I used to. And sometimes, I opt for a giant, warm mug of tea, which my Qi Gong instructor informed me long ago is believed to ignite energy flow.
In my now qi-filled, meditative state, you may ask why I still feel justified supporting any kind of stress. First, there are good stresses, the kind that inspire me to strive for more, that serve as some type of proverbial torch at the seat of my pants. And then there are the unnecessary kinds I cannot shake. Like, for example, the time I ran out of butter and may have acted like a child deprived of a delicious-looking lollipop or ice cream cone (don’t act like you haven’t witnessed one of those tantrums). To be fair, it was all because it meant I had to put off making this amazing, awesome, outstanding recipe until I could run to the store again.
Yes, these cookies are that good. Perfectly festive, wonderfully accented with just the right amount of cinnamon, ginger, and allspice, and topped with a delicate, buttery quaff of marshmallow icing, these need to become a part of your repertoire. And to those of you who find yourselves judgmental of my emotional connection to these cookies, I suggest you try them first before concluding I was being melodramatic.
Pumpkin Spice Cookies with Marshmallow Icing
Makes about 18 cookies
2 cups all-purpose flour*
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp salt
4 tbsp unsalted butter, melted and cooled
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
3/4 cup pumpkin puree
4 tbsp unsalted butter, softened
1/2 cup marshmallow fluff
1 cup confectioner’s sugar
1-2 tbsp milk
PUMPKIN COOKIES: In a large bowl, whisk together cake flour, baking powder, spices, and salt. Set aside. Beat together melted butter, brown sugar, and granulated sugar until combined, about 1 minute. Beat in egg, egg yolk, vanilla extract, and pumpkin. Add the dry ingredients in three increments, stirring to combine in between each addition. Refrigerate the dough for 30-45 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit and grease two baking sheets. Remove refrigerated dough and scoop out generous tablespoonfuls (the dough is going to rise!) onto the baking sheets. Bake for 10 minutes total, rotating the sheets after 5 minutes to ensure even baking. When finished baking, remove from oven and let cool on a cooling rack.
MARSHMALLOW ICING: Cream together the butter and marshmallow fluff in a large bowl. Add confectioners sugar and beat to combine. Add milk by the tablespoonful and beat until frosting reaches desired consistency. Let the cookies cool completely before topping each with marshmallow icing and serving. To store, keep covered or in an airtight container for up to three days.
*Or, for an even more cake-like texture and delicate crumb, use 2 1/2 cups cake flour.