Susan and I were tired. It was the day after Halloween and a few days before the election and we were tired. Tired from politics and tired from all the Trick and Treaters ringing the doorbell–and our dog, Freddy, barking each time the bell rang. I imagine we saw Barbies and Swifties. Bob, the shrunken-headed ghost from the recent Beetlejuice sequel. Sabrina Carpenter and Lady Deadpool. Wolverine and Minion. Shadow the Hedgehog and Godzilla. But we saw no cowboys and cowgirls. No ghosts and goblins. But we saw one of my favorites, Wednesday.

Oh. Wait. This is what I imagined. Halloween is not celebrated on our street. Not because we are mean or righteous. It is because we live on a short dead-end street and their are no children living in the homes on our street. Now that is spooky!

But we were tired and we made these cookies.

Recipe is from the New York Times. Samantha Seneviratne writes:

“More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners’ sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it’s best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.”

Ingredients

Yield: 2½ dozen

• 1½ cups/192 grams all-purpose flour
• 2 teaspoons ground ginger
• 1½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 8 tablespoons/113 grams unsalted butter, at room temperature
• 1 cup/220 grams packed light or dark brown sugar
• 1 large egg, at room temperature
• ¾ cup/167 grams pumpkin purée
• 1 teaspoon vanilla extract
• Sanding sugar, for sprinkling (optional

Preparation

1. Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
3. 3In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
4. Add the flour mixture to the pumpkin mixture and beat just until combined.
5. Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
6. Transfer the cookies to a rack to cool completely.

Eat and enjoy!

Susan and I loved the cookies although we agreed they would have benefited from the addition of chopped pecans or chopped walnuts.