In recent months I’ve been trying to make soft eating cooking for my husband Howard and son Ted. They love it when I bake cookies/biscuit but normally they are always crunchy. Howard and Ted both enjoy a crunchy cookie but I felt we needed a change. With Halloween on the way I thought it was the perfect time to bake pumpkin spiced cookies and this time they were soft too. Plus they were very tasty and they didn’t last long in our house.
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Equipment
- Large mixing bowl
- Mixing spoon
- Small saucepan
- Tablespoon
- Teaspoon
- Baking paper
Ingredients
- Almond flour x 200 g
- Tapioca flour x 3 tbsp
- Coconut sugar x 60 g
- Baking powder x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Pumpkin puree x 4 – 6 tbsp
- Unsalted butter x 60 g
- Vanilla extract x 1 tsp
- Salt x 1 tsp
Method
- Put the almond flour into the large mixing bowl.
- Add in the tapioca flour, coconut sugar, baking powder, ground ginger, ground sweet cinnamon, ground nutmeg, ground cloves and salt.
- Mix these ingredients together.
- Melt the butter in the small saucepan.
- Once the butter has melted make a well in the middle of the ingredient.
- Pour in the butter, pumpkin puree and vanilla extract.
- The dough will be slightly wetter than a biscuit dough.
- Make sure to dampen your hands before you make the cookies/biscuits to stop the mixture from sticking.
- Pick up a piece of the mixture and roll it into a ball between your hands.
- Continue until all of the dough has been used.
- You may need to dampen your hands a couple of times during this process.
- Once you have made all the dough balls put them onto a chopping board or plate and place them in the fridge for half an hour or so.
- The cookies/biscuits will harden and glue together better when in the oven.
- Preheat the oven to 200°C or gas mark 5.
- When the oven is preheated transfer the cookies to a pre lined or greased baking tray.
- Squash down the dough balls a little bit with your hands.
- Place the tray into the oven for about 12 – 15 minutes or until they are golden brown.
- Remove from the oven and leave to cool.
- When they are cool serve and enjoy.
Pumpkin Spiced Almond Cookies, if you haven’t guessed already, were a huge success. As I mentioned earlier they didn’t last long in our house. They were easy to prepare and cook. The flavour of the pumpkin was subtle but the spices gave the cookies a lot of flavour. We loved them and we hope you enjoyed them too. These would make a great Autumn gift for a friend or relative. Plus they are great with a nice cup of tea on a cold autumn day. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 