Tuesday, October 12, 2010
Considering the pumpkin feast that's approaching on the other side of the Atlantic, I decided to share a delicious pumpkin recipe :) The original recipe had much more sugar in it and used boiled pumpkin. I've recently used roasted pumpkin instead, and if anything, it's improvement on the flavour. Use whatever you prefer.
These were also a great hit with various kids (aged 1 year and 4 months to 39, by the way), so a truly family-friendly recipe.
Based on a recipe in Tesco Recipe Magazine (October 2003)
about 18 cookies
100 g butter, softened
150 g dark muscovado sugar
200 g steamed or roasted pumpkin, pureed
100 g small seedless raisins
1 tsp vanilla extract
225 g plain/all-purpose flour
1.5 tsp baking powder
1 tsp ground cinnamon
Cream butter and sugar until fluffy. Fold in the pumpkin puree, raisins and vanilla extract, stirring thoroughly.
Sift flour, baking powder and cinnamon into another bowl, then stir into the wet ingredients until combined.
Line a baking sheet with parchment paper.
Take dessertspoonfuls (ca 10 ml) of cookie dough and transfer them onto the baking sheet. Leave plenty of room between the heaps of dough, as the cookies spread when cooking.
(I always get 18 cookies :))
Bake in a preheated 200 C oven for 12-15 minutes, until the cookies are light golden brown.
Cool on the baking sheet for 5 minutes, then transfer onto a metal rack to cool.