I bet you know that Fall is just around the corner. In my neck of the woods, it's here: leaves are turning golds and reds and the air is crisp.
But what you may not know, is that October 5th is the first day of Metric Week.
When Fall rolls around, I crave warm soups, evening walks and all things pumpkin... lattes, cookies, waffles. I even sneak pumpkin puree in our veggie chili.
So, in honor of Fall and metric week, here is a recipe that will leave you sneaking to the kitchen at 3:00 a.m for a nibble of your metric conversion success. (a.k.a sneaking a cookie after you tuck the kids in bed!)
I have converted this recipe into Metrics for you and provided a PDF of a conversion chart. Have your young learners make this recipe using the conversion chart.
Each month at my kids' school, they have an enrichment project to do at home and bring the results back to class. Often times a recipe is used for an enrichment choice. I think this would be a pretty fun option. And what teacher wouldn't love to grade a project involving cookies and maple browned butter frosting?
When we whip these up at home, I make them bite size. That makes them perfect to send to school for teachers, pass out to neighbors and you don't feel as guilty when you can't stop eating them. :/
So have some fun teaching and make learning count! Enjoy the free metric recipe PDF for this project.
Pumpkin Cookies with Maple Browned Butter Icing
Yield: About 4 1/2
660 ml all-purpose flour
5 ml baking powder
5 ml baking soda
7.5 ml ground cinnamon
5 ml ground ginger
2.5 ml ground nutmeg
2.5 ml salt
180 ml salted butter, softened
360 ml packed brown sugar
180 granulated sugar
2 large eggs
120 ml evaporated milk
5 ml vanilla extract
360 ml canned pumpkin puree
960 ml powdered sugar
150 ml salted butter
7.5 ml pure maple syrup
60 ml evaporated milk
Preheat oven to 190 degrees Celsius. In an electric stand mixer fitted with paddle attachment and set on medium speed, whip together butter, brown sugar and granulated sugar until fluffy, approx. 3 minutes. Add in eggs, evaporated milk and vanilla extract, then mix in pumpkin puree. With mixer set on low speed, slowly add dry ingredients and mix until combine. Be sure to scrape down bowl throughout entire mixing process.
Place small spoonfuls on dough on parchment paper lined cookie sheets, spacing cookies 1 inch apart. Bake in preheated oven about 12 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack. Cool completely before icing.
Measure 960 ml of powdered sugar into a mixing bowl, set aside. Brown butter in a small saucepan over medium heat, swirling pan occasionally, let butter melt completely and bubble form. Remove it from heat and pour melted butter over powdered sugar, add the remaining ingredients and mix well. When cookies are cool, frost and enjoy!