Pumpkin spice cookies
Enjoy your pumpkin in these deliciously spicy pumpkin cookies, and let the autumn season begin!
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!
