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Fresh Pumpkin and Ginger Cookies Recipes
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Ingredients : |
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1 cup
1
2 tbsp
2 tbsp
1 tsp
125gm
2.25 cups
1 tsp
1 tsp
2 tsp
2 tsp
1 cup
1 cup
1/2 |
light brown sugar
egg
grated fresh ginger
sour cream
vanilla essence
unsalted butter, softened
plain flour
bicarbonate soda
baking powder
salt
ground cinnamon
chopped walnut
chopped raisins
butternut pumpkin (enough to obtain a cup
of mashed pumpkin), cut into cubes
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Method :
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Steam pumpkin until soft and puree in
blender.
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Alternatively, use canned pumpkin
puree.
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Measure 1 cup and set aside to cool.
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Preheat oven to 175C.
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Combine sugar, pumpkin, egg, ginger,
sour cream and vanilla essence in cake mixer and beat until smooth.
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Add the softened butter and continue
beating for another 3 minutes until blended.
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Sift flour, bicarbonate soda, baking
powder, salt and cinnamon together and add to pumpkin mixture in two
batches.
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Stir in walnuts and raisins.
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Spoon tablespoonfuls of dough onto
greased standard baking tray and bake for 15-20 minutes.
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The cookies will still be soft to
touch when cooked.
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Cool in tray for 2 minutes and
transfer to a rack to finish cooling.
Makes 30 cookies
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You can purchase the above ingredients here
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