Ahhhh the first pumpkin recipe of the season. There’s really nothing like it. That smell that fills the kitchen as soon as you open the oven door. That warm cozy feeling you get when you try your first batch of cookies. Reading a book inside, hearing the rain on the roof, unable to touch you.
I just love everything about fall. Cold and cozy rainy days where I can find sanctuary in the safty of the kitchen. Drowning in cozy sweaters and sipping coffee while reading. The smell of pumpkin spice burning on a candle. Crunchy leaves and chilly breeze, big boots and black tights and converse. Cracking open the box(s) of halloween decorations.
I could go on and on. I have had so much fun shooting all of my fall pictures for this season! You may know that I work in advance for my blog, so in August I was working on recipes for September. And right now I’m working on my spooky stuff! As great as it is to make pumpkin stuff in the summer, its a touch hard to make the pictures look like its fall. But we make it work!
These cookies were the first fall thing I made this year, and let me tell you it felt good to crack open that can of pumpkin puree. These cookies are simple, but very well liked. Every time I make these, people get excited. In the morning when I’m sipping on coffee, its great to have these close by to dip in it.
Describe these Cookies to Me
Taste: These cookies don’t have a whole lot of flavor, most slice and bake cookies don’t. Often I find that unappetizing, but for this kind of cookie it’s great. This is made to be dipped in your coffee or tea. The sweet pumpkin, autumnal spices, and toasty hazelnuts go so well together, and the sweetness of the cookie is made to be paired with coffee.
Texture: There’s not a whole lot to say here because these are very simple cookies. But the cookie itself is crunchy on the outside, with a little softness in the center. We roll the edges of the cookies in sugar which adds a little extra crunch, along with those toasty hazelnuts. Dipping these in coffee or tea is perfect because it adds melt-in-your-mouth softness that is perfect for fall mornings.
Ease: I love slice and bake cookies. They are super easy to make, and yield a lot. All you have to do is toast up your hazelnuts, make a simple dough, roll it into two logs, and chill those. Then you can slice those logs into a bunch of perfectly round lil biscuits, roll them in sugar, and throw ’em in the oven.
Pumpkin and Hazelnut
I wasn’t entirely sure if the pumpkin-hazelnut combo was going to work when I began testing out this recipe but let me tell you, it does. It’s crazy good. Here’s how we do it: We take our classic pumpkin puree and dress it up with some fall spices. We’re talking cinnamon, cloves, nutmeg, ginger, all the classics. Then we add in some crunchy toasted hazelnuts. We toast them to release more of those cozy flavors that compliment the pumpkin so well. The flavors here are simple but they still work really well, and my favorite part is that they pair amazingly well with coffee!
What is a Slice and Bake Cookie?
Well, it’s pretty much exactly what you would think it is. A cookie where you slice it and then bake it. Ok there’s a little more detail than that but that’s the main idea. Slice and bake cookies come from a pretty basic dough which we roll into a log. Then you chill that log for a few hours to firm up. Next, pull out that log, slice it into lil round biscuits and bake ‘em! I love these because you can make the dough and then throw it in h the freezer for however long you want. Then there’s no complicated shaping, just slices!
I feel like slice and bake cookies get a bad wrap because people think they are bland and flavorless. And I have to admit, these are not the most flavorful thing you could make. BUT. That’s not a bad thing! The simplicity in these makes them perfect for dipping in your morning coffee. You could also whip up some buttercream and sandwich that between two of these. Or you could dip em in chocolate, or make tiny lil ice cream sammies! The possibilities are endless.
I am so happy we have reached the ber months! I am eating a LOT of pumpkin let me tell you. But its hard not to when I can see the leaves beginning to change and I get to wear my sweaters!
Pumpkin and Toasted Hazelnut Cookies
Ingredients
Method
- Preheat the oven to 350℉ and line a small baking sheet with parchment paper. Spread the chopped hazelnuts evenly over the baking sheet. Bake for 5-7 minutes or until slightly browned and toasted. Make sure to stir the nuts around halfway through, and check on them to make sure they aren't burning. Set aside and allow to cool down while we make the dough. Turn the oven off.
- In large bowl, cream together the butter and brown sugar using a hand or stand mixer fitted with a paddle attachment on medium speed until smooth and creamy. Add the pumpkin and vanilla extract and beat on medium speed until combined. Use a spatula to scrape down the sides and bottom of the bowl. Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt and beat on low speed until just combined. Add the toasted hazelnuts and beat on low speed until evenly incorporated. Dough will be thick and not very sticky.
- Divide the dough in half. On a lightly floured surface, roll each half into a 10 inch log. Wrap each log tightly in plastic wrap and place in the refrigerator. Allow to chill for at least 2 hours, or overnight.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat. Pour the turbinado sugar into a small bowl
- Remove one of the logs from the refrigerator and unwrap it. Using a sharp knife, cut the log into circles, about 1/2 inch – 3/4 inch thick. You should have something like 20-25 cookies from one log. Roll the edges of the cookies in the turbinado sugar and place on the previously prepared baking sheets, about 1-2 inches apart. (these cookies don't spread very much). Repeat with the second log.
- Bake cookies for 10-12 minutes or until slightly browned around the edges. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire cooling rack to cool completely.
- Cookies stay fresh sealed in an airtight container at room temperature for up to a week.