This pumpkin cookie recipe that I tried out the other day is just that - a scrumptious mini cake. I found it really addictive. So, if you have a weakness for eating more than you should, I suggest that you invite me over to help reduce the numbers available in your cookie jar. I'm kidding, of course.
 |
| Old-Fashioned Soft Pumpkin Cookies |
Click Old-Fashioned Soft Pumpkin Cookies for the recipe, which I found at the Very Best Baking website.
The changes I made:
1) I replaced 1 cup canned pure pumpkin with the real deal. Steam fresh pumpkin (about 470g gave me just a little over a cup) with skin on, until tender. That took me about 30minutes. Scoop the flesh out and mash. Leave it on a strainer to drip excess liquid away while you collect and mix the rest of the ingredients. Add in as instructed.
2) I went with baking paper, instead of greasing the pan.
3) I baked mine at 165C for 12-13 minutes, just over a baking tbsp size each, which gave me about 44 pieces.
Tip: Don't be too quick to prepare the glaze because it will begin to harden soon enough.
Honestly speaking: It's tasty enough without the glaze, and may even be 'too sweet' for some people. However, I like the sugar glaze because it adds a little crunch on top. On my next attempt, I will work on reducing the sugar in the dough so that I can glaze with abandon.
I only prepared a small amount of glaze for this batch because I didn't want it on all the cookies. My adventure in pictures:
 |
| Top-left, clockwise: The 470g pumpkin, spooned steamed pumpkin, combining the flour, beating wet and dry ingredients together. |
 |
| Top-left, clockwise: The wet cookie dough, 1 tbsp on baking paper, bake in pre-heated oven, preparing the sugar glaze |
 |
| Soft Pumpkin Cookies Fresh Out Of The Oven |
 |
| The No-glaze Pumpkin Cookie |
 |
| Taking A Bite! |
 |
| Nice Bottom! |
Have you baked a cake-like cookie before?
We will have a pumpkin in September. So I have to time to check it.
ReplyDeleteI'm looking forward to the pumpkin season. There's so many interesting recipes to try.
DeleteThe glaze looks pretty but I wouldn't having these cookies without the glaze. I was always under the impression that all cookies come with a crunch. I did bake a cake-like variety once but I made some mistake with the proportions. Would love to bake these and pumpkin is often used in my kitchen.
ReplyDeleteI thought the same once, but as I delved into baking, I learned otherwise :)
DeleteI have bakes many cake like cookies as an excuse to have cookies for breakfast :) These look great!
ReplyDeleteOh, thank you, Cathleen! That's a great idea. I hadn't thought about it as breakfast ;)
DeleteI am such a cookie lover! And these look perfect enough to save for the fall. Hurry up fall! Well, there is no reason to wait!
ReplyDeleteThat's the spirit! Haha ^.^
DeleteOh wow I just drooling looking at your cookies photo!
ReplyDeleteokay...I never ever bake anything
so I don't know everything about it
only thing I know is just eat it xoxo
well done for the nice baked cookies
I wish to have some from you xoxo
MY-Emily
Oh Emily, eat is all you need to do if you do come to my home ;)
DeleteYum! I've not tried any pumpkin cookies before. Won't you send me some?? Hahaha!
ReplyDeleteHah! For you, anything! ;)
DeleteI love the texture of these cookies...looks delicious Sharon!
ReplyDeleteHave a great week :D
Thank you, Juliana. Happy weekend! xo
DeleteHi Sharon,
ReplyDeleteTotally agree with you that cakey cookies can be equally delicious too. Like your "nice-bottom" pumpkin cookies :D
Zoe
Aww..thanks Zoe. I look forward to reading your baking posts. Have a great weekend! :D
Delete