I must confess, pumpkin is pretty new to me. I knew it can be used to make a delicious milk based soup, that my grandma used to make for me, but that is it. After moving to US I discovered there is much more to know. There is “other” pumpkin soup, I have heard of pumpkin bread, pumpkin muffins and pumpkin pie. Even tried one, never made one. Yet. And now I have found (at Joy of Baking) a recipe for pumpkin cookies. Delicious, soft pumpkin cookies.
- 2 cups all purpose flour
- 1 1/4tsp baking powder
- 1tsp baking soda
- 1 tsp ground cinnamon
- 1/4tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 1.4cups light brown sugar
- 1 stick of butter (1/2 cup)
- 1 cup pumpkin puree ( canned OR from cooked pumpkin)
- Have all ingredients at room temperature.
- If using fresh puree, start by cooking pieces of pumpkin in small amount of water (1.5 cup) for 15 to 20 minutes.
- Preheat oven to 325°F.
- In a big bowl mix flour, baking powder, baking soda, salt and spices. Set aside.
- Beat butter with sugar until light and creamy (~3min.).
- While still mixing on medium speed add, eggs, one at a time.
- Puree cooked pumpkin.
- While mixing on medium speed add flour, then pumpkin until just combined.
- Line baking sheets with parchment paper.
- Transfer batter to a pastry bag* and pipe even rounds, spacing ~1inch apart.
- Bake 17minutes.
Yield: ~47 cookies as pictured.
*I found using a pastry bag to be the quickest and easiest method for me, but you can also just use a spoon.
I usually don’t decorate cookies, but since I am also testing some recipes before Holidays I decided to try Cream Cheese Frosting for these ones. It is very quick and easy recipe.
Cream Cheese Frosting
- 4oz cream cheese
- 1 cup powdered sugar
- Put both ingredients into food processor and pulse until desired consistency.
- You can store leftover frosting in the fridge for ~1 week.
Nutritional Info (3 cookies):
Cal 190, Prot 3g, Carb 36g, Fat 7g, Fiber 1g