Super Soft Pumpkin Cookies

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1 and a half measures (340 grams) Canteen or fresh pumpkin purée 375 grams (3 glasses) flour of all types (spooned and leveled) 1.5 tablespoons of powdered baking powder 1 teaspoon bicarbonate for baking One teaspoon of salt 1/2 teaspoon ground cinnamon * 2 teaspoons pumpkin pie seasoning 1/4 teaspoon ginger, minced 170g; 3/4 cup (12 tablespoons) Softened unsalted butter at ambient temperature

Ingredients

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For this recipe, pumpkin that has had some of its moisture removed is ideal. Using paper towels, blot the pumpkin to remove excess moisture. It is unnecessary to press it dry. Typically, I position it in a bowl lined with paper towels and allow the towels to absorb the moisture. Even though a spotless kitchen towel will suffice, the pumpkin may stain. 

INSTRUCTIONS

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You will have just under 1 and a half cups of pumpkin after removing some moisture; I typically have about 1 and a half cups (315g). It is acceptable to use between 1.33 and 1.5 pints of pumpkin. Reserve for use in step 4. Alternately, refrigerate covered for up to one day. It may be chilled when incorporated into the mixture.

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Heat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Utilize silicone baking mats or parchment paper to line baking trays. Aside; set aside. In a large basin, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and pumpkin pie spice. Aside; set aside.

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In a large basin, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and pumpkin pie spice. Aside; set aside. Hand-cream or, using a stand mixer equipped with a paddle attachment, cream the softened butter and both sugars for approximately 2 minutes at medium speed. Mix in the egg on high for approximately one minute, or until combined. As necessary, scrape the sides and bottom of the basin. Mix the blotted pumpkin, vanilla, and maple syrup on high until combined. The mixture may appear slightly curdled; this is perfectly acceptable.

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Stir the dry ingredients into the liquid ingredients until combined at a low speed. The dough is viscous and dense. Scoop or roll cookie dough onto baking sheets, spacing each cookie with approximately 1.5 tablespoons of dough and spacing them 3 inches apart. Bake for 14 to 15 minutes, or until the edges become firm. The appearance of the centers will be velvety. After 5 minutes of cooling on the baking sheet, remove the cookies from the oven and transfer them to a wire rack to cool entirely. The flavor improves as the cookies cool for an extended period of time; I prefer them on day two.

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