Friday, October 05, 2018


I have always loved old-fashioned, rustic cookies, especially with a crumbly texture. Even as a very young child, my preferred cookies were the Pfeffernüsse-type cookies, uniced, with a cup of tea. As I grew older, I replaced tea with very strong coffee, but my love for that type of slightly crumbly, yet delectably chewy cookie has remained.
These aromatic chocolate and pumpkin cookies have a texture that reminds me of my dear Honey cookies, and they are lovely immersed into a mug of hot coffee, with or without cream. Pumpkin provides moisture, and the gorgeous earthy flavour, while giving the cookies their soft, cakey texture. Along with warm autumn spices, and some coffee for good measure, they are perfectly spiced, and wonderfully fragrant.

125 grams plain flour
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon espresso powder
1 ½ teaspoon baking powder
200 grams pumpkin purée
100 grams granulated sugar
½ tablespoon dark rum
60 grams vegan block butter

The preparation for these lovely cookies is quite simple. Start by sifting together the flour, cocoa powder, baking powder, and all the spices. Sift them twice onto a large sheet of baking parchment, then transfer all the dry ingredients into a large bowl, and set it aside. Take a medium bowl, add in the pumpkin purée, granulated sugar, and the dark rum, and then whisk everything thoroughly. Melt the vegan block butter over medium heat, and let it cool down just a bit. Pour the pumpkin purée over the dry ingredients, then add the butter, and mix everything with a rubber spatula, until just combined.
Let the batter stand at room temperature for only a few minutes, and it will firm up significantly, so you will be able to take out perfect scoops for the cookie sheet. Line a large cookie sheet with baking parchment, and using a large cookie scoop, take out mounds of the batter, and space them apart, because they will spread and rise as they bake. Bake them immediately in a preheated oven, at 180°C (350°F), for 8-10 minutes. They will be very soft and fragile when taken straight out of the oven, but will firm up after about 10-15 minutes on the cookie sheet. Serve them slightly warm or cooled completely, with a large mug of coffee. Yields 10 large, soft cookies.

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