Easy pumpkin cookies recipe
Embrace the rich, earthy flavour of autumn’s harvest with spiced pumpkin cookies that make the most of this seasonal favourite.
Recent researchby UK environmental charity Hubbub suggests that of the 24 million pumpkins carved across the country this Halloween, more than half will go uneaten. To ensure your own is enjoyed to the full, we recommend trying our recipe for spiced pumpkin cookies.
Made with gently steamed pumpkin and finished with a scattering of roasted seeds for a delightful crunch, this delicious recipe by Miele offers a deliciously seasonal way to reduce waste and celebrate autumn’s harvest.
Easy pumpkin cookie recipe
Overview
Prep Time: 5 minutes
Cook Time: 14 minutes
Ingredients
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp sea salt
250g caster sugar
125g unsalted butter, softened
250 pumpkin puree or steamed pumpkin
1 egg
1 tsp vanilla extract
150g icing sugar
50g pumpkin seeds, chopped
Method
Combine flour, bicarbonate of soda, baking powder, spices and salt in a medium bowl.
Using an electric hand mixer or stand mixer, cream the sugar and butter until light and fluffy and then add the puree, egg and vanilla and whisk until incorporated.
Fold in the dry ingredients and mix thoroughly. When ready, chill the dough for 3-4 hours.
Preheat a your oven onto 180C (fan).
Remove the dough from the fridge and scoop a tablespoonful of the dough and shape into balls. Roll them in the icing sugar and decorate with some of the pumpkin seeds.
Place the cookies on a baking tray leaving some space in between them and bake for 12-14 minutes.
When ready, remove from the oven and allow to cool on a wire rack. These cookies will keep in an airtight container for 5 days.
Recipe sourced from Miele
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