Easy Pumpkin Cookie Recipe
Easy Pumpkin Cookie
The humble pumpkin, carved up every year around Halloween and then left for its inevitable fate, the garbage can. The truth of the matter is that thousands of pumpkins are wasted each and every year. Maybe it's because people don't known any better, or maybe because Jack 'o Lantern pumpkins haven't exactly made a name for themselves in the culinary world. Well, regardless of the reasoning, I'm taking a stand for this orange oddball and saying, "keep your Jack 'o Lanterns, they do have a rightful place in the kitchen!" I'll show you an easy Pumpkin Cookie recipe that works great with your leftover carved masterpiece.
History books tell us of a time when pumpkins were heavily relied upon as an agricultural food crop. Early settlers would have been compromised had it not been for the pumpkin to help sustain them through the winter months. So maybe we don't need pumpkins as much as we used to, but did you ever stop to think if pumpkins still need us? Well they do, and here's the easiest way to turn your carved pumpkin into an edible "paste" worthy to use in almost any baked good!
- Carve your pumpkin the day that you plan to display it. This will keep the flesh from going bad. (Try to always keep it cool, if your weather isn't already)
- Cut your Jack o' Lantern into manageable pieces after it has been displayed. Bake on a lightly greased pan skin side down for 35-40 minutes. (You can lightly add sugar, cinnamon, nutmeg, allspice, etc to the flesh. This will enhance the flavor of the final paste)
- Remove from oven and cool. Cut flesh from skin.
- Using a food processor or blender, pulse and slowly add water to the pumpkin until you have a consistent paste free of any big chunks. This paste can be used fresh or frozen for later use.
Easy Pumpkin Cookie Recipe:
I've tailored this recipe around the use of fresh real pumpkin. I say "real" because if you're using a canned pumpkin product, chances are most likely that you're using a Butternut Squash variety and not actual pumpkin. Trickery by the manufactures! Even so, if all you have is canned pumpkin, it's okay, these cookies will turn out soft, fluffy and flavorsome every time.
- Preparation Time - 5 Minutes
- Baking Time - 15 to 17 Minutes
- Yield - 36 Cookies
- Oven - Preheat to 350F
- 2 1/2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Allspice
- 1/2 Teaspoon Salt
- 1 1/2 Cups Granulated Sugar
- 1/3 Cup Butter/Oil/Lard (I use half bacon lard & half sunflower oil)
- 1 Cup Pumpkin Paste from above. (Could also use 1 can of processed pumpkin)
- 1 Large Egg
- Preheat oven to 350 degrees and lightly grease the cookie sheets you'll be using.
- Start off by combining your spices, salt, sugar, butter and egg into a large bowl. Gently whisk together until everything is incorporated.
- Sift flour and baking powder onto the wet ingredients. Do a little at a time, mixing well after each little bit of flour is added.
- Once you've mixed in the last of the flour, you can begin making the cookies. Drop the cookies by the rounded tablespoon onto your cookie sheets. Leave around a couple inches in between them for proper baking.
- Bake for 15-17 minutes, or until the edges of the cookies are just becoming firm.
- Remove from the oven and let them cool on cooling racks.
- Once cooled, they are ready to eat or ready for icing. Icing is optional, but recommended for this style of cookie. I've included my favorite Cinnamon icing below for your enjoyment.
Cinnamon Icing Recipe:
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- 3 Tablespoons Milk
Mix all the ingredients, and then drizzle over your already cooled cookies!
Top 'em Off:
These pumpkin cookies aren't truly finished until you drizzle a little bit of cinnamon icing across their tops. The cinnamon icing is not only delicious, it'll give your cookies the appearance that they were baked by a professional. What's better than impressing your guests, right?
Bring something different to the holiday table this year and show up with some Real Pumpkin cookies. They'll be the talk of the table, especially when you're like, "Dude! That pumpkin cookie used to be displayed on my front porch." Remember pumpkins are friends, don't waste 'em!
Other Winter Recipes Worthy of Your Table:
More by this Author
Don't let the many varieties of winter squash intimidate you! Just because they look odd doesn't mean you can't eat them.
Blueberry tarts, they're quick and easy. Homemade and fresh. There might not be a better way to enjoy blueberries! Learn how to make blueberry tarts.
State quarter errors are a great way to add value to your collection. Learn the history of the Statehood Quarters find a list of mistakes you can find.