It’s been FOREVER since I’ve written a blog post…
So many things have been happening in our household… changes in jobs, business, goals etc and a new season starting for my family.
I’ve really missed writing here and after a few requests from some friends for some new recipes I thought it was time to really make the effort and get ‘back on the wagon’.
Here is a great recipe that I originally found via Weelicious. I’ve tweaked it a lot over the years and have come up with the version that works best for my family, and did I mention that my two boys can’t get enough of these cookies! And what’s better is that I don’t feel guilty when they eat a handful at any one time. It’s just hard to keep up with the demand.
So here you go Dayle… this one is for you my lovely friend : )
(Makes approx 3 dozen)
130g / 1cup Plain Flour
136g / 1cup Wholemeal Flour (you could also use all wholemeal or all plain… just use what you have available)
1/2 teaspoon salt
1 teaspoon Cinnamon – ground
1/4 teaspoon Nutmeg – ground
1 teaspoon Baking Powder
113g / 1/2cup Butter (unsalted) and softened/room temperature
3/4cup Honey (you can even scale this back to as little as 1/4cup and they still taste a little sweet)
1 large (I always use free range or home grown) egg (lightly beaten)
1 teaspoon Vanilla Extract
1 cup Pumpkin Puree
*1/2cup Pumpkin seeds (these are in the original recipe… but my boys NEVER eat them so I leave them out for them, but sometimes add them just for me).
*20g chia seeds (I love adding these as they’re such a superfood and the kids don’t even notice they’re there)
*another optional addition are 1/2 cup currants (they’re nice and small and fold into the batter well – plus kids LOVE them)
* = optional
Ok, firstly… the Pumpkin Puree.
There are MANY ways to make Pumpkin Puree… the original recipe called for canned Pumpkin, but this is Australia, and it’s hard to find. Also it’s honestly so easy to make your own, not to mention the health benefits of making a puree that is literally just pumpkin.
So here’s how I do it.
– Preheat your oven to 180deg C, and prepare a baking tray or roasting tray with baking paper. And have some foil handy.
– Get a whole butternut pumpkin and cut the hard ends off (just a little, make sure you dont lose any beautiful pumpkin flesh).
– Then cut the pumpkin in half lengthways.
– Cut those pieces in half down the middle to expose the seeds.
– Scoop out the seeds (put them in your compost), and arrange all the pumpkin pieces on your tray. You should now have 4 quarters of pumpkin.
– Cover the tray tightly with foil and place in the oven for approx 1hr. (time will depend on the size of your pumpkin)
– This will bake/roast and steam the pumpkin… keeping it nice and moist but with amazing flavour and colour.
– You will know that the pumpkin is cooked when you can insert a cake skewer easily through the whole piece, it should be really nice and soft.
– Take it out of the oven, remove the foil and allow the pieces to cool until they’re ok to handle.
– When cooled just grab a spoon and scoop out all the beautiful flesh, you can then mash it with a potato masher, or use your food processor to make a really smooth puree.
(Either will give a good result in these cookies – it’s just up to you).
Refrigerated: Can be kept for a couple of days in an airtight container.
Freezer: Yes, this puree freezes well and I always keep some on hand.
Other uses: This puree goes great in creamy pasta dishes, pumpkin scones, to add more vegies to spaghetti bolognaise etc, and many other ways – I’d love to hear how other people would use it.
Now to the Cookies…
– Firstly we need to make sure that all our ingredients are at room temperature. This especially goes for the butter, eggs and pumpkin puree. (If you want to know easy ways to do this just let me know… perhaps I’ll write another post about it).
– Preheat your oven to 180deg C.
– Arrange your shelves in the oven to be in the middle (either 1 or 2 depending on your oven size), and get your ‘cookie sheets/trays’ ready and line them with baking paper. I suggest having two trays prepared so that while one batch is baking you can prep the next tray, and when you take one out the next one can go straight in!
– Sift all the dry ingredients into a medium sized bowl and stir to combine.
– Using a bench mixer (with a ‘beater’ attachment) or hand mixer, add the butter and cream (on medium speed) for 1-2 minutes or until it’s pale in colour, light and fluffy.
– Then add the honey and beat for another minute.
– Add the egg and vanilla and beat until combined.
– Add the pumpkin puree and mix until combined.
– Add the dry ingredients and on low speed, or by hand, mix until combined.
– Then gently fold in the seeds and currants if using.
– Use two spoons to scoop the mix and ‘dollop’ onto baking trays leaving a little room for spreading. The mix will be very moist and more like a ‘cake batter’.
– Bake for approximately 12-14 minutes or until golden brown.
These cookies are quite ‘cakey’ in texture and don’t have the same ‘crumbs’ as normal cookies or biscuits. Which I personally love as that means less mess to clean up. Hooray!