{Taste of the Coast} Iced Pumpkin Spice Cookies

Happy Monday, my sweet beach friends!  Since our beach weather has turned a bit cooler, drizzlier as well as foggy I’ve spent more time in the kitchen recently.  In case you didn’t know, I also author, That Girl Can Cook!, and love trying new recipes – one of my joys are baking cookies, cakes and muffins and my backside shows it – LOL! ;o)

Our home near the shore is more than a bit off the beaten path so we cook about 360 days a year. Since my hand mixer died a few years ago and my current garage sale Stand Mixer is on its last legs I jumped at the opportunity to review a product for CSNstores.com when they recently contacted us.  

 
I used my gift code towards a Hamilton Beach Eclectrics All-Metal Stand Mixer in Sugar (aka white). Although my dream stand mixer has always been a Kitchen Aide, I’m more than satisfied with my selection and the cost savings over the Kitchen Aide were enormous!!

 Some of the mixers features include:

  • 12 speed
  • Professional 2-way rotating mixing action
  • Stainless steel 4.5 quart bowl
  • Quick-release tilt-up head
  • Pouring shield
  • 3 mixing accessories: a flat beater, dough hook & wire whisk
  • Locking bowl
  • 400 Watts of power

This all-metal stand mixer was built for performance and durability. Its
professional 2-way rotating mixing action will make mixing easier than
ever. Its stainless steel bowl comes with a pouring shield that will
help to prevent the splattering of ingredients while mixing. 

 What do I love about this mixer? 

  • The weightsome may find it a bit heavy; however once you get it set where you want, it stays where you put it – even when mixing up thick dough.
  • All metal… mixer, bowl and attachments are very sturdy.
  • Easy to use…You can click your different attachments in with one hand. The stainless steel bowl locks into place and it’s easy to remove it when ready. All parts are easy to clean.
  • Power…the 400 watts of power make whipping up meringue or mixing cookie dough as easy as pie!

What am I not crazy about?

  • The plastic pouring shield is plastic and I found it difficult to use.

Do I recommend?

I highly recommend! If you need a powerful Stand Mixer that looks sleek & stylish as well as works easily for whipping, mixing or beating then this would be a wonderful choice. The mixer is a bit taller than some others so check measurements before ordering.  Mine sits on an open counter so the height is no problem. Retails for $181.95 plus includes FREE shipping (Kitchen Aide are $299.00 to $399.00) VIEW IT HERE

Of course, I had to test the Hamilton Beach Mixer so I came up with this Pumpkin Spice Cookie recipe; which we gobbled up!




Pumpkin Spice Cookies
Original Recipe: Marie Rhoades of That Girl Can Cook!

Preheat oven to 350 degrees F (175 degrees C).

Ingredients:
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon sea salt
1/2 cup unsalted butter, softened
1 1/2 cups organic granulated sugar (or regular sugar)
1 cup canned pumpkin puree
1 egg at room temperature
1 teaspoon pure vanilla extract

Directions:

  • Combine dry ingredients in a bowl: flours, baking powder, baking soda, cinnamon, allspice and salt; set aside.
  • In your mixing bowl: Blend butter and sugar together until creamy. Add pumpkin, egg and vanilla until creamy.
  • Add dry ingredients into your creamed mixture until mixed thoroughly.
  • Drop a tablespoon of dough onto cookie sheet for each cookie wanted – flatten slightly before baking.
  • Bake cookies for 15 to 18 minutes.
  • Cool cookies on cooling racks. Frost if desired (recipe below)

BUTTER CREAM FROSTING

Ingredients:
1 cup nonfat milk
1/4 cup white flour
1 cup unsalted butter, softened
1 cup granulated sugar (organic or regular)
2 tsp pure vanilla extract

Directions:

  • Combine milk and flour in a small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature.

  • Cream the butter and sugar until very fluffy.
  • Add the vanilla and cooled flour mixture.
  • Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved. (If you take a little of the frosting and rub it between your thumb and pointer finger, you’ll be able to tell if the sugar has completely dissolved. If it hasn’t, just keep beating.)

If butter cream is to be used for tube work (borders, etc.) the flour and milk mixture should be rubbed through a wire strainer before it is added to the creamed butter and sugar.

Yields 3 cups – enough to frost, fill, and border a 9″ cake.

Comments

Comments

12 thoughts on “{Taste of the Coast} Iced Pumpkin Spice Cookies

Leave a Reply