I first tried out this recipe a few weeks ago,  shortly before Halloween, whilst there was a plentiful supply of Pumpkins in stock at the supermarket and grocery stores. This recipe is a combination of a few I found online, my first attempt was trial and error to try and get the measurements right, (bear in mind, a lot of Pumpkin Spice recipes I found were on American websites and use Cups instead of Grams, so my measuring spoons came in very handy.

All of the recipes I found online used canned Pumpkin, which I couldn't find anywhere, I therefore opted to make my own Pumpkin Puree, which ultimately I preferred as it's fresher and didn't contain the preservatives of canned goods.  To make the Pumpkin puree, I removed the seeds, and used a hand blender. The second time I made these cookies, all of the Pumpkins were sold out so I cheated slightly and used a Squash, which is the same consistency, texture and has a very similar flavour.


Ingredients:

Cookies:

1 Cup Softened Butter
1/2 Cup Brown Sugar
1 Egg
1 teaspoon of Vanilla Extract
Pumpkin Puree

Mix all of the wet ingredients together and then in a separate mixing bowl, whisk:

2 Cups of Flour
1 teaspoon Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Ginger
1 Tablespoon Cinnamon

Add both mixes together to form the cookie dough.

Lightly grease a baking tray and bake the cookies for around 10 minutes at 200c degrees.

Icing:

Cream Cheese (I used Quark which is the fat free equivalent)
Icing Sugar
(Optional Peppermint Flavouring or Vanilla Extract)
Sprinkle with Cinnamon.

My favourite thing about these cookies is their light and fluffy texture, they are delicious and the epitome of Autumn and Christmas combined. They'll also help you get over the heartbreak that Starbucks  have already stopped serving Pumpkin Spice Lattes for the year.

If you make these cookies, let me know what you think, I'd love to see you tweet or instagram some photos if you do, tag me so I can see.

Happy baking!

See you soon,

Amber