Pumpkin Sugar Cookies
Today I had to drive Jorge to the airport. The airport is close to downtown, so after dropping him off I wanted to run a few errands. One of my last stops was a salvage yard in a not so kosher part of town.
I was looking for a few nice pieces of reclaimed wood for photography. For the first twenty minutes, everything was going fine…and then the guy in charge of the wood found me picking out pieces I wanted. When he asked what I was going to do with the old pieces of a barn door I was buying — I explained that I do food photography. Who wants to guess his next question? “Ohhh, so you must be one of them girls who has a um — what y’all call ’em — blogs?” The sentence itself doesn’t sound that bad, but I was so taken aback with the overwhelming snide tone that he used. I didn’t even think before I responded with “No, I’m a cookbook author and I do my own photography.”
Yes, I had instant respect from the guy after that…but what I really wish I would have said was “Yes, I’m a successful food blogger who built my own business from nothing. I develop my own recipes, photograph them and do many other jobs on the side. I manage the back end of a heavy traffic website as well as provide the content all on my own. I also do recipe development and food photography (for everything from magazines to brands), I have written two cookbooks and I do television occasionally. And because I do all of this — I am able to pay my bills every month and live a very fulfilling life. What do you do?”
I hate that as food bloggers we have a stigma against us. Anyone can be a food blogger (or any kind of blogger for that matter), but to do a food blog successfully is not easy. It takes a lot of dedication, hard work and faith…and it is most definitely not something to look down upon. I am a food blogger Mr. Salvage Yard guy, and a damn good one at that.
My first thought when I was driving home was that he can sweat all day in the sun moving old wood…and I am going to make Pumpkin Sugar Cookies in my air conditioned home. I feel like it’s the proper kind of justice.
These cookies are very soft and fluffy pumpkin cookies. I like rolling them in a coarse sugar for a little texture on the outside of the cookie. If you are looking for a chewy cookie — these aren’t the ones for you. I am working on a chewy recipe though so stay tuned!
Pumpkin Sugar Cookies
- 1 2/3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- sugar for rolling
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking powder, cinnamon, baking soda and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg, pumpkin and vanilla extract, mixing until combined. Add flour mixture, mixing until completely combined.
- Roll one heaping tablespoon of dough into balls (dough will be sticky) and then roll in sugar. Place on prepared baking sheet – leaving about an inch for spreading.
- Bake for 8-10 minutes, until the centers are set. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.