Monday, October 10, 2016


Cookies are everyone’s favourite treat, so you just know these are going to be a great hit at any autumn party or gathering. Delicious, melt in your mouth cookies, with a sweet glaze on top; simply perfect with a cup of coffee (or a certain latte) for a late breakfast.

Pumpkin cookies recipe

150 grams plain flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoons ground ginger
¼ teaspoon ground nutmeg
1 teaspoon unsweetened cocoa powder (optional)
60 grams butter, softened
100 grams Demerara sugar
1 medium egg
120 grams pumpkin purée
2 tablespoons honey
food colouring (optional)

Start by sifting together the flour, baking powder, baking soda, and spices (and unsweetened cocoa powder, if using), and set it aside. Take a large bowl, place in the butter and Demerara sugar, and beat with an electric mixer on high, until light and creamy, about 3-4 minutes. Add in the egg and blend well, then add in the pumpkin purée and honey (and food colouring, if using), and blend again, on high, for about a minute. Finally, add the dry ingredients and fold them through by hand. This will ensure the cookies do not end up on the dry side.
Take a small cookie scoop and place dollops of cookie batter on two large cookie sheets lined with baking paper. Space them apart, though, because they do spread considerably during baking. Bake them in a preheated oven, at 180°C (350°F), for about 10-12 minutes. They will be very soft and delicate when they are baked, so let them cool on the cookie sheets for a few minutes, just to firm up, then remove them to a wire rack and let them cool completely. Decorate as desired, and serve. Yields 20 cookies.