Soft Pumpkin Sugar Cookies

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I love to trick my daughters and make them try new things.
I usually don’t tell them what is in the recipe but ask them to try and tell me what they think, guess what are the ingredients, whether they like it or not …


Pumkin Sugar Cookies !
 again, something not very common in France (we eat pumpkin only in salty dishes) … so here I am, I had to try them ! Lucky me, my parents who live across the road have a big garden with lots of vegetables and my dad always grows lots of pumpkin at this time of the year, so I went and fetch one and started my cookies …

Ingredients (for about 30 cookies):
– 80 g of pumpkin puree (below I’ll explain how to make pumpkin puree or you can buy directly the canned pumpkin puree if you have less time)
– 120 g of butter
– 80 g of granulated sugar
– 30g of powdered sugar
– vanilla extract
– 1 egg
– 240 g of flour
– 1/4 teaspoon of baking soda
– 1 teaspoon of cinnamon or spices for Gingerbread
– salt

How to make the Pumpkin puree:
Open the top of a small pumpkin, scoop out the seeds and remove all the fibres / flesh that still looks like spaghetti. Peel the pumpkin and cut it in 3cm cubes (1.5 inches cubes). Cook it in the pressure cooker/steamer for about 10 to 15 min. Once cooked, the pumpkin still contains lots of water you will need to drain:leave the pumpkin in a sieve for at least 3 to 4 hours (or the full night if you do it the day before). From time to tim, mix the pumpkin flesh with a fork from to help it to drain faster.

Now you can start your cookies … 

  1. In a bowl, mix together the butter softened, pumpkin puree, sugars, vanilla extract and egg until it gets smooth.
  2. In another bowl, mix the flour, baking soda, spices & salt
  3. Then, gradually, mix the dry ingredients into the first bowl until incorporated.
  4. Cover the bowl with plastic wrap and chill for an hour.
  5. Preheat your over to 180 degrees C (= 350 degrees F) and add a baking sheet on your cooking tray.
  6. Scoop your dough in a piping bag and make cookies of about 4cm (1.5 inches)
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  7. Bake for 12 to 14 minutes until the cookies start to look “dry”.
  8. Allow to cool completely on the baking sheet before you store them in a airtight container.
  9. You can pour some powdered sugar on the cookies before serving 🙂

For the little, story, my daughters didn’t imagine one second we could make cookies out of a pumpkin, but now they like it, as well as my youngest son !

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