Student Recipe: Pumpkin Spice Cookies

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Ingredients 

300g of Plain flour

1 teaspoon of Baking powder

2 teaspoons of Ground powdered cinnamon 

1 teaspoon of Ground mixed spice

A pinch of salt

125g of Butter

300g of caster sugar

250g of Pumpkin Puree (Buy a large pumpkin and make your own!)

1 Large egg

2 teaspoons of Vanilla essence

 

Utensils needed

2 large bowls, a wooden spoon, a large spoon, measuring spoons (teaspoon), a baking tray, a sharp cutting knife, potato masher and a sieve.

 

Pumpkin Puree

  1. Purchase a good sized pumpkin (after Halloween pumpkins are cheaper!) 
  2. Preheat the oven to 160C.
  3. Cut off the top of the pumpkin removing the stock with it.
  4. Cut in half and remove the pulp from inside. 
  5. Cut the pumpkin into slices.
  6. Place on a baking tray.
  7. Bake in the oven for 30-45 minutes and check if the pumpkin centre is soft if not return into oven until done.
  8. Remove skin from the pumpkin and place the soft centres into a large bowl and fill till all pumpkin is covered in water.
  9. Leave overnight or for up to 6 hours to absorb.
  10. Drain water from pumpkin using sieve.
  11. Mash until a soft puree is made. 
  12. If you have a lot of pumpkin left over it can be frozen for up to 6 months – so even when all the pumpkins are gone you can still make these cookies!

 

Cookies

Preparation time: 20 minutes 

Cook time: 15 – 20 minutes

 

1. Preheat oven to 180C. Measure out flour, baking powder, cinnamon, mixed spice and salt and combine into a large bowl and set aside. 

2. Then measure out the butter and sugar and cream together till fully combined in a large bowl.  

3. Then add the Pumpkin puree, egg and 2 teaspoons of vanilla essence to the butter mixture and mix until combined and creamy.

4. Then add the creamed ingredients into the dry mixture (the flour and spices) 

5. With a large spoon drop the mixture onto the baking tray and flatten slightly.

6. Bake for 15-20 minutes till golden in colour.

7. Set aside and leave to cool.

 

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