Starbucks have been promoting their pumpkin spice lattes incredibly hard this year in the UK. Despite the fact they contain no actual pumpkin I have to admit they are delicious! I always like to make a little something with pumpkin when the clocks go back and the nights draw in, plus I love all the spices of the season (see pumpkin cupcakes, pumpkin fudge and salted caramel cookies).
I can never seem to get the texture to my liking when I make cookies with pumpkin (they always seem to end up as little cakes) so I've decided I should probably call these 'cakelets'. They taste OK on their own but topped with coffee and cream 'latte' icing are absolutely delicious, and I'd probably choose them over the drink. Come on, who wouldn't choose the cakelet?!
I can never seem to get the texture to my liking when I make cookies with pumpkin (they always seem to end up as little cakes) so I've decided I should probably call these 'cakelets'. They taste OK on their own but topped with coffee and cream 'latte' icing are absolutely delicious, and I'd probably choose them over the drink. Come on, who wouldn't choose the cakelet?!
Adapted from Vanderbilt Wife (Sept 2011)
Makes 24 cookies
Cooking time: 15-20 minutes
Ingredients:
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
225g butter (melted)
200g light brown muscovado sugar
400g pumpkin puree
1 medium egg
1 teaspoon vanilla extract
For the icing:
3 tablespoons butter
1/4 cup / 60ml milk
100g light brown muscovado sugar
2 teaspoons instant coffee granules
125-150g icing sugar
2-3 tablespoons double cream
Makes 24 cookies
Cooking time: 15-20 minutes
Ingredients:
250g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
225g butter (melted)
200g light brown muscovado sugar
400g pumpkin puree
1 medium egg
1 teaspoon vanilla extract
For the icing:
3 tablespoons butter
1/4 cup / 60ml milk
100g light brown muscovado sugar
2 teaspoons instant coffee granules
125-150g icing sugar
2-3 tablespoons double cream
Directions:
1. Preheat the oven to 175 C / 350 F. Line two baking trays with baking paper and set aside.
2. Sift together the flour, baking powder, bicarbonate of soda, spices and salt in a bowl.
3. In a separate larger bowl whisk together the melted butter and sugar until smooth. Add the pumpkin, egg and vanilla extract and beat well or use an electric whisk to combine the mixture.
4. Add the flour mixture all at once and stir together until just incorporated.
5. Using a tablespoon, scoop chunks of dough onto the baking trays. They won't spread at all so I squashed mine a bit flatter and put them an inch apart on the tray. Bake for 15-20 minutes, or until the cookies are slightly brown around the edges. Let them cool on a wire rack before icing.
6. While they are baking you can make a start on the icing! Melt the butter in a small saucepan over a low heat. Once melted add the milk, brown sugar and instant coffee. Turn up the heat to medium and bring to a simmering bubble. Cook for two minutes then remove from the heat and let cool completely.
7. Once cool, stir through the icing sugar, vanilla extract and double cream. If it's too runny for your liking add more icing sugar, or more cream if it's too thick. Drizzle/pipe this over the cookies, or simply soak them in it and enjoy as I did!
1. Preheat the oven to 175 C / 350 F. Line two baking trays with baking paper and set aside.
2. Sift together the flour, baking powder, bicarbonate of soda, spices and salt in a bowl.
3. In a separate larger bowl whisk together the melted butter and sugar until smooth. Add the pumpkin, egg and vanilla extract and beat well or use an electric whisk to combine the mixture.
4. Add the flour mixture all at once and stir together until just incorporated.
5. Using a tablespoon, scoop chunks of dough onto the baking trays. They won't spread at all so I squashed mine a bit flatter and put them an inch apart on the tray. Bake for 15-20 minutes, or until the cookies are slightly brown around the edges. Let them cool on a wire rack before icing.
6. While they are baking you can make a start on the icing! Melt the butter in a small saucepan over a low heat. Once melted add the milk, brown sugar and instant coffee. Turn up the heat to medium and bring to a simmering bubble. Cook for two minutes then remove from the heat and let cool completely.
7. Once cool, stir through the icing sugar, vanilla extract and double cream. If it's too runny for your liking add more icing sugar, or more cream if it's too thick. Drizzle/pipe this over the cookies, or simply soak them in it and enjoy as I did!
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