September 15, 2014

Pumpkin Cookies

It all started when I went into work the other day confessing my addition to the new pumpkin chai tea from David's Tea. This, by the way, is completely strange for me since I have never been a fan of anything pumpkin. Candle? I'll choose vanilla. Dessert? I'd rather have apple. Crazy. I know. My colleague then proceeded to give me her grandmother's recipe for pumpkin cookies and I couldn't get home fast enough to make them. I was a little skeptical after reading the ingredients, but who was I to question Heidi's sweet grandmother. I made them that evening and was surprised by the results. They are so chewy, so soft and are the perfect mix of sweet and spice! These cookies are absolutely cakey, which is 100% different from what I expected, but still so good! I decided to pair them with a homemade pumpkin pie latte (I've also never tried a PSL if you must know!) and it seems as though I have a new favourite flavour for fall. 

Pumpkin Cookies
Ingredients:
{makes: 24 cookies}
  • 2 1/2 cups flour
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup pumpkin puré
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • optional extras: white chocolate chunks, raisins, nuts

Directions:
  1. Preheat oven to 350 degrees.
  2. Mix together flour, baking powder, cinnamon, ginger and salt. Set aside.
  3. In another bowl beat the sugar and butter until smooth. Add in the eggs on at a time. Proceed to add in the pumpkin purée until incorporated.
  4. Add the flour mixture to the pumpkin mixture and beat until smooth. 
  5. Blend in optional extras. 
  6. Chill dough for at least 2 hours (this is so important because the dough is very sticky)!
  7. Roll into balls and bake for 12-14 minutes.  If you find the dough is sticking more so to your hands than actually rolling into balls, wet hands with cold water throughout the rolling process. 

Pumpkin Pie Latte
1. Microwave 2 spoonfuls of leftover pumpkin purée in coffee cup until warm. 
2. Add 1 cup of freshly brewed coffee, or 2 capsules of espresso (I use a Nespresso machine).
3. Add a dash of each cinnamon, nutmeg and ginger into coffee and stir (you can add sugar or sweetener at this point if you would like a sweeter latte). 
4. Froth 1/3 cup of milk of choice and add to coffee (warm milk will do if you are not using a machine). Spoon foam on top.
5. Sprinkle cinnamon or add a cinnamon stick on the side. 

Enjoy together for the perfect fall treat! 


Share:

1 comment

Thanks for stopping by! I'd love to hear from you...

Blog Design Created by pipdig