Pumpkin spice cookies
Enjoy your pumpkin in these deliciously spicy pumpkin cookies, and let the autumn season begin!
- Collation
Preparation
15 minutes
Cooking
40 minutes
Yield
12 to 16 biscuits
Key ingredient(s) in this recipe
Good to know
Pumpkins can be stored for up to 6 months in a cool, dry place.
Everything's good in a pumpkin: the flesh, the seeds and even the flowers!
What to do with the seeds? Clean and dry them thoroughly, then toast them in the oven at 190°C (375°F) for a few minutes. Salted and/or spiced, these seeds are perfect as a snack or to liven up your salads!
Source: Inspired by Équiterre's 2022 recipe
- 500 ml (2 cups) whole-wheat flour
- 250 ml (1 cup) all-purpose flour
- 125 ml (½ cup) unsalted pumpkin seeds, chopped (optional)
- 10 ml (2 tsp) ground cinnamon
- 10 ml (2 tsp) ground ginger
- 7.5 ml (1 ½ tsp) baking powder
- 2.5 ml (½ tsp) salt
- 2.5 ml (½ tsp) baking soda
- 125 ml (½ cup) butter, softened
- 250 ml (1 cup) packed brown sugar
- 2 eggs
- 250 ml (1 cup) pumpkin purée (home-made or canned)
- 160 ml (2/3 cup) plain yogurt
- 10 ml (2 tsp) vanilla extract
- 125 ml (½ cup) milk
- 1Preheat the oven to 180°C (350°F).
- 2In a bowl, mix together the first 8 dry ingredients.
- 3In another bowl, using an electric mixer, beat the butter, sugar and eggs until well blended; beat in the pumpkin, yogurt and vanilla extract.
- 4Stir in dry ingredients alternating with the milk, making additions of dry and 2 of milk, until just incorporated.
- 5Drop by spoonfuls onto baking sheet covered with wax paper.
- 6Cook in the oven 35 to 40 minutes.
Believe it or not, the pumpkin is actually a fruit! And the best news is that it's grown in Quebec!
