Sunday, 18 November 2012

• Rula’s Pumpkin Spice Cookies

  This is a guest post from ChowTimes.
  
  

  

  
  Rula, a volunteer in the South Arm Cooking Club for Seniors shared a recipe which her kids love. It's Pumpkin Spice Cookies. These Pumpkin Spice Cookies are light and airy. The glaze makes it a sweet treat.
  
  

  Here are some notes from Michelle about pumpkin flesh:

  • the bright orange colour is due to carotenoids, which fight free radicals
  • rich source of Vitamin A which is good for the immune system and eyes
  • high in Vitamin C, fiber, magnesium, potassium and zinc
  • regular pumpkin consumption may have an anti-inflammatory effect, protect from joint inflammation and arthritis

  Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

  Glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

  

  P/S: missing from the photo of the ingredients are flour and white sugar

  Source: from grouprecipes.com

  

  You can click on the scanned recipe for a larger view and printing.

  Instructions
  
  

  

  
  Preheat oven to 350F (175C).

  Shift all-purpose flour into a large bowl.

  

  
  Combine flour with baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt. Whisk to mix and set aside.
  
  

  

  
  In a medium bowl, cream together 1/2 cup of butter and white sugar.
  
  

  

  
  Add pumpkin puree, egg and 1 teaspoon of vanilla to the butter mixture, and beat until creamy.
  
  

  

  
  Mix in dry ingredients.
  
  

  

  
  The batter will be quite dense and sticky.
  
  

  

  
  Drop on parchment lined cookie sheet by tablespoonfuls; flatten slightly with a fork or wet hands.

  Bake for 15 to 20 minutes in the preheated oven.

  

  
  While the cookies are baking in the oven, prepare the glaze by combining the confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  
  

  

  
  Dip the top side of the warm cookies into the glaze for glazing. If the glaze is stick enough, you can drizzle the glaze with a fork over the cookies.
  
  

  

  
  This is a great recipe to incorpoate pumpkin into cookies which kids will enjoy.

  • 6:30 PM
  • 1738 Views
  • 4 eProps
  • 2 Comments