Back in Malaysia, the only meal that involves pumpkins that attracted me was spicy pumpkin curry. I didn’t relate, or more towards I couldn’t relate pumpkins with sweet dishes until I met my husband. Now I’m eating sweet pumpkin dishes more than savory. And one of them are these pumpkin cookies.
These cookies have the pumpkin pie spice and pumpkin purée. So there’s a lot of pumpkin going on in these cookies.
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For the purée, I defrosted a pack of pumpkin purée that I made a few weeks ago. I roasted a huge batch of butternut squash (they taste better to me), removed the sweet toasty flesh and packed them in portions. Very convenient in times like wanting to make pumpkin cookies, don’t you think?
Watch the video below to see how simple it is to make these cookies. One thing to bear in mind though, try not to over bake them. They should be soft and a bit cakey inside. They’re the perfect combination of cookie and cake.
And ohh.. don’t put them too near to each other as they will spread a bit. I use my ice cream scoop to make sure they were the same size. I only place 6 of them in one baking tray. So I did bake several batches of them.
Eat them slightly warm, delicious! When you bake these, your house will smell like heaven! Do try.
More Pumpkin Recipes
- 1 ¾ cup all purpose flour (230 g)
- ⅓ cup coconut flakes (20 g)
- 1 tbsp pumpkin spice mix , see my homemade pumpkin spice mix video
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated white sugar (150 g)
- ¾ cup raw brown sugar (120 g)
- ½ cup unsalted butter (113 g), melted
- 1 large egg , room temperature
- ½ tsp vanilla extract
- ⅓ cup pumpkin puree (80 g)
- In a bowl, add in all purpose flour, coconut flakes, pumpkin spice mix, baking soda and salt. Mix everything together and set aside.
- In another bowl, add in raw brown sugar, granulated white sugar and melted butter. Mix well to combine, around 1 minute.
- Add in egg, vanilla extract and pumpkin puree. Mix until everything is well combined. Add in previously prepared flour mixture and fold everything together just to combine. Cover the bowl and leave to chill in the fridge at least 1 hour.
- After 1 hour in the fridge, scoop 1 tbsp balls of batter onto a baking tray with baking sheet. Place them 2 inches apart. Bake at 190ºC (375ºF) in a preheated oven for 12-15 minutes or until they are golden brown around the bottom edges and fully cooked. Leave to cool on a rack and enjoy!