This was my first time using pumpkin to cook/bake with, before I'd only had it in soups but this had an entirely different flavour! As some of you may know, as much as I love to bake…I’m not the best at it, one thing I do struggle with is making cookies that aren't either flat like pancakes or really really dry, I sorted one aspect out which is to always use real butter rather than margarine as that flattens them, so I’ve been using real butter and smaller amounts of batter on the baking tray and I think I might have finally cracked it! These cookies are a good shape, they’re soft and chewy and they have a really light, earthy taste from the pumpkin that goes so well with the sweetness of the cookie batter. I usually find a lot of my recipes from BbcGoodFood but I branched out this time and found it on a food blog called My Little Lovely Kitchen, I can’t wait to show you how to make them!
Makes approx. 20 Cookies
310g Plain Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
340g Granulated Sugar
113g Butter, softened
250g Pumpkin, diced, cooked and mashed to a puree
1 tsp Vanilla Extract
30g Icing Sugar
To start with, grease a large baking tray with some leftover butter.
Now combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium-sized bowl and mix together with a spoon until fully incorporated. Whilst you are mixing the dry ingredients, dice up your pumpkin (removing the rind) and place in a microwave-proof dish/bowl with a lid and cook on high for 7 minutes, give it a stir and cook on high for another 7 minutes then mash with a spoon or masher into a fine pulp.
With an electric mixer, mix the sugar and butter together on a medium-high speed until you have a sandy consistency.
Then add in your pumpkin puree, egg and vanilla essence and whisk it all together until you have a loose, smooth batter.
Now put your cookie batter in a bowl and leave to chill in the fridge for 3-4 hours, in the last 20 minutes of chilling, preheat the oven to 190C/170 Fan/ Gas Mark 5.
Now that the mixture has had time to harden, take it out of the fridge and prepare your icing sugar in a small bowl/plate. Take a SMALL amount of mixture (enough to make a 1-inch ball) and lightly press into a ball before rolling in the icing sugar then place on your baking tray, mine were a bit bigger than 1-inch so I fit 4-5 cookies on each tray, just make sure there’s a couple of cm’s space between each one so they can spread out. Then simply bake for 11-13 minutes until they've puffed up slightly and have a caramel/brown colour on top!
Once the cookies have baked, remove from the oven and let them cool for about 10 minutes before transferring to a wire rack to cool completely.
And that’s it! Not to brag but I think these are some of the best cookies I’ve ever made, cooking with pumpkin was so fun (and it’s a secret vegetable in the cookies that you don’t need to tell the fussy eaters about), even my boyfriend hated the idea of pumpkin in cookies but he enjoyed them too! Although they might use quite a lot of ingredients, if you’re looking for a recipe that’s fun to make, tastes good and gets you to try something new, then I think it's worth it. I would definitely make these again, although they’re a great autumn dish and definitely make you feel cosy baking and eating them on a rainy day (and we’ve had a lot of those recently) you could also use your imagination and serve them up at a Halloween party as spotty cookies (I think the icing sugar looks kind of like spot cream!) so there’s plenty of ways to jazz these up to a lot more than just a simple cookie.