Back when I was a little kid and my baking experience was limited to chocolate chip cookies every now and then, I think I may have eaten just as much cookie batter as I baked. (Okay, it probably wasn’t that bad, but you know you did it too).
Now that I’m constantly in the kitchen baking, I rarely eat any batter – for cookies or anything else. Part of it, I have to confess, is a fear of raw eggs. I probably wouldn’t care if I was ignorant to the fact that there were eggs in a specific batter, but if I know it, I’m a lot less likely to eat it. I kinda feel ashamed admitting this, because it does make me feel a little silly, but that’s me. So it’s out there in the open now; all you bowl-lickers can go ahead and make fun of me.
There’s another reason why I try not to eat batter while I’m baking… it’s pretty much always delicious. I mean, even stuff that doesn’t turn out delicious once it’s baked is delicious while it’s raw. It’s an unfair truth about baking. :(
But here’s the point: I’ve eaten cookie dough before, which means I know what it tastes like when you cream together butter and brown sugar. It tastes dang near perfect. And that’s why you’re gonna love these cookies.
These cookies came about because I’m a sucker for cheap finds at the baking store, and a 99 cent pumpkin cookie cutter falls under the category of one of my fun and cheap impulse buys. I didn’t actually know what I’d be doing with it, I just knew that it’s fall and I could use it somehow. So I made sugar cookies, but with a few twists. A little bit of pumpkin just seemed appropriate and makes them oh-so-soft. Cinnamon adds a great sweet and spicy appeal. And swapping regular sugar with brown sugar is pretty much the game-changer. I don’t know about you, but I’ve always liked brown sugar 10 times more, and believe me, it’s the way to go here.
There’s one more game-changer though, one that I wasn’t planning but decided on last minute (literally – after the cookies were out of the oven and right before photographing them). They tasted perfect – soft, sweet, everything you’d want in a sugar cookie but with more depth of flavor – but they looked… boring. And unfortunately I can’t photograph taste. So, I whipped up a Brown Sugar Frosting. I was planning on just adding some decoration, but my cookie decorating skills are not very skilled at all. Decoration becomes filling, cookies become sandwich cookies, and the problem is solved. And guess what? The frosting made these already yummy cookies about 10 times more heavenly. And you know what that frosting tastes like? Brown sugar and butter. Creamed together. Unbaked cookie nirvana.
Pumpkin Brown Sugar Sandwich Cookies → dangerously good.