Pumkin cookies

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I have had two pieces of pumpkin in the fridge for a while, pumpkin for Venezuelans or pumpkin for other countries, I bought it because always when I see vegetables or vegetables in general that look pretty, with vibrant colors I put them in the cart without even having the most minimal idea at that time that I’m going to do with that .. I’m something like a compulsive greengrocer hahaha I think the man from the weight already knows me! Then take out the drums and trumpets because the presentation is like this: From the producers of the pumpkin pie … and the writers of the pumpkin pie quickly, the delicious pumpkin cookies arrive! just look at the photo and there you will imagine the flavor and texture .. The aroma! I know them 🙂 I know they will fascinate you!

 

Ingredients for pumpkin, pumpkin or squash cookies

• 2 cups all-purpose wheat flour
• 1 and 1/2 cups of pumpkin (parboiled and pureed)
• 1 and 172 cups of sugar
• 1/2 cup raisins
• 1/2 cup of orange juice
• 100 gr of butter (1 stick) at room temperature
•       1 egg
• 1 teaspoon of vanilla extract
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon of baking soda
•       1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Easy Carrot-Walnut Power Cookies Re...
Easy Carrot-Walnut Power Cookies Recipe

This recipe makes about 25 cookies

Pumpkin Cookies Recipe in Video! Press play!

Preparation of pumpkin, pumpkin or squash cookies

Ok here we go .. get ready so that your house has the richest aroma that can ever exist!

 

The first thing, we are going to soak the raisins in a container with the orange juice. This will make them absorb all the juice and puff up and become soft.

Meanwhile, we will boil the pumpkin, cut them into squares with skin and everything and put them in a pot with water to boil. As they are cut it is parboiled faster and in a matter of 10 minutes it should be already soft … that if, let’s try not to leave it sooo weak, when they can prick it with a fork without effort it will be fine.
We strain it well, to remove all the excess water possible and remove the skin and mash it with a fork. You can leave the skin on it if you want, I leave it in the pumpkin cake because in my opinion it gives it more texture and flavor.
Mix the butter that should be at room temperature with a hand whisk in a large bowl, with the sugar, the egg, the vanilla, the ginger and a cup and a half of the pureed pumpkin until it becomes a homogeneous paste. It can also be done in the kneading machine if you prefer, but everything is so simple that I did it by hand this time.


Next, we will add the flour with the bicarbonate, salt and cinnamon to that same bowl, you can add a pinch of grated nutmeg if you want, mix well.

Now, we drain the raisins from the orange juice here between us I drank it crazy because I’m not throwing anything haha ​​and we will add them to the dough. With a spatula we mix it not much, just enough to integrate them.

 

We will preheat the oven to 180ºC, which is about 350ºF, here is a very useful Table of Measurements and equivalences, to see it click here.

With a spoon we take a little dough and place it on a tray about 3 or 4 cm apart from each other so that they do not stick together. For this you can also use those ice cream spoons. There is no need to add butter or oil the tray but I also used an oven-safe silicone mat that is non-stick and is wonderful and super easy to wash.

It is not necessary to flatten them, we only place the spoonful of dough so that it is as round as possible and that’s it, since when they are baked they grow a little and take shape.

Bake between 15 and 20 minutes at 180ºC until golden brown. Time is relative, you who know me know that I always repeat that the ovens have their own personality and not all heat the same, so time will give it the common sense, do not take your eye off them, when they are golden we can take out.
We will place them on a special rack for cookies and desserts so that they cool well, while we will make a glaze with cream cheese that will give them that unique touch!

Once cold, they will be ready to taste if they can hold up to cool! delicious aroma, smooth, an exquisite flavor … all the ingredients together make a cookie become everyone’s favorite!


Now for the scrumptious and scrumptious magic touch: The Cream Cheese Frosting !! easy unique and combines perfectly with its flavor Click here or on the photo to see the Glaze Recipe


And don’t forget to see all the recipes that I have with the fabulous squash like this delicious cheese type cake, click on the photo for the recipe!

 

 

 

 

 

 

 

I was happy making cookies and this post to share with all of you 🙂 now I continue with the video that I will upload in two days at most, you can subscribe to my YouTube here is free! And as always, leave me your comments below, which I will gladly answer you and tell me when you do them!

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