Friday, June 1, 2012

Pumpkin Pie Cookies

These cookies are my newest invention. I have wanted to make pumpkin cookies for ages and have saved one last batch of frozen pumpkin puree especially for them. I've seen a few recipes around but I wanted to make up my own, yet at the same time I wanted to make perfect cookies first time around. So I based this recipe on Mystery Cookies, because they have a lot of liquid ingredients but still have a good texture. The first time that I ever tried pumpkin pie I was amazed and I loved it - I want these cookies to be just like that. To be honest, it turns out that nothing quite compares to a good pumpkin pie, but these cookies were still really good.



Pumpkin Pie Cookies

60 grams butter
1 cup white sugar
3/4 cup dark brown sugar
120 grams pumpkin puree or canned pumpkin pie filling
1 egg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon baking soda
2 cups flour (for wholegrain cookies use wholemeal flour)
1 cup oats
1 cup crushed pecans
1/2 cup chocolate chips

Melt the butter in the microwave or on the stove, then pour it into a large bowl and mix in the sugars and pumpkin puree. Make sure that the butter mixture is not still hot, then beat in the egg, spices and baking soda.

Add the flour, oats, pecans and chocolate chips. Mix well and refrigerate 10 minutes. While the dough is in the fridge heat the oven to 180 degrees and line a baking tray with baking paper.

Scoop large balls of dough with a teaspoon or dessert spoon and place on the tray with enough room to spread a bit. I managed to make 40 cookies out of this but you could make less, larger cookies. Bake each batch for about 15 minutes, then let them cool a little before you remove them from the tray.


2 comments:

  1. I love pumpkin pie and I have lots of pumpkin in the freezer from last year's pumpkins so I will have to give these cookies at try!

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