It's really starting to feel like Autumn around here so when I saw cans of pumpkin puree on a website for £1.29 each I just had to stock up and use it for some baking. Plus Starbucks have launched their Autumn flavours in the UK... spiced pumpkin latte for the first time, and salted caramel mocha/hot chocolate.
I'm absolutely in love with any seasonal syrupy concoctions from coffee shops so when I saw this recipe I knew it had to be the first thing I made with my new pumpkin tins!
In the UK you can buy pumpkin puree from Waitrose/Ocado if you prefer that over online shopping.
These cookies turned out pretty cakey for me, I think if I made them again I'd melt the butter first as this usually turns out really chewy cookies.
In the UK you can buy pumpkin puree from Waitrose/Ocado if you prefer that over online shopping.
These cookies turned out pretty cakey for me, I think if I made them again I'd melt the butter first as this usually turns out really chewy cookies.
Recipe adapted (and measures anglicised!) from Two Peas & Their Pod (Oct 2012)
Makes 28 (ish!) cookies
Cooking time: 12-15 mins
Ingredients for the cookies:
375g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mixed spice
1/2 teaspoon salt
115g unsalted butter (melted)
340g caster sugar
250g pumpkin puree
1 large egg
1 teaspoon vanilla extract
mini toffee/fudge pieces
For the glaze:
250g icing sugar
2 tablespoons of milk
plus 125ml store bought salted caramel sauce (Sainsbury's in the UK), or the following if you have a sugar thermometer!
200g caster sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
120g double cream, at room temperature
1/2 tablespoon sea salt (fine or flakes - doesn't matter)
Directions:
1. Preheat the oven to 350 degrees F (about 175 C) . Line a large baking tray with baking paper. Set aside.
2. In a medium bowl, whisk together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, mixed spice, and salt then set aside.
3. In a separate bowl, beat together the melted butter and sugar until creamy, about 3 minutes. Add the pumpkin, egg, and vanilla extract and beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in your fudge/toffee pieces.
Makes 28 (ish!) cookies
Cooking time: 12-15 mins
Ingredients for the cookies:
375g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mixed spice
1/2 teaspoon salt
115g unsalted butter (melted)
340g caster sugar
250g pumpkin puree
1 large egg
1 teaspoon vanilla extract
mini toffee/fudge pieces
For the glaze:
250g icing sugar
2 tablespoons of milk
plus 125ml store bought salted caramel sauce (Sainsbury's in the UK), or the following if you have a sugar thermometer!
200g caster sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
120g double cream, at room temperature
1/2 tablespoon sea salt (fine or flakes - doesn't matter)
Directions:
1. Preheat the oven to 350 degrees F (about 175 C) . Line a large baking tray with baking paper. Set aside.
2. In a medium bowl, whisk together the flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, mixed spice, and salt then set aside.
3. In a separate bowl, beat together the melted butter and sugar until creamy, about 3 minutes. Add the pumpkin, egg, and vanilla extract and beat until smooth. Slowly add in the dry ingredients and mix until just combined. Stir in your fudge/toffee pieces.
 Before the dry ingredients were added |  After the flour mixture is incorporated |
4. Using a spoon, scoop chunks of dough onto the prepared baking tray. Place cookies about 1 inch apart. Bake the cookies for 12-15 minutes, or until lightly browned around the edges and set. Let them cool on the baking sheet for two minutes then transfer to wire racks to cool completely.
5. While the cookies are cooling you can make the salted caramel glaze. If you are using store bought caramel sauce just skip to step 9. Once you start making caramel you have to pay close attention so you don't burn it, so keep an eye on things, or better yet have a helpful volunteer as I did! You will have plenty left over with this recipe so feel free to halve the measurements if you have a small enough saucepan (don't forget you need to make enough so thermometer can be submerged). Of course you can always keep the remainder to one side and use again another day ;)
6. Heat the sugar over medium high-heat in the bottom of a saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking as it will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
7. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely; it's easy to burn the caramel at this point. You want it to reach about 330 degrees F/165 C. This is where the thermometer comes in handy. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
5. While the cookies are cooling you can make the salted caramel glaze. If you are using store bought caramel sauce just skip to step 9. Once you start making caramel you have to pay close attention so you don't burn it, so keep an eye on things, or better yet have a helpful volunteer as I did! You will have plenty left over with this recipe so feel free to halve the measurements if you have a small enough saucepan (don't forget you need to make enough so thermometer can be submerged). Of course you can always keep the remainder to one side and use again another day ;)
6. Heat the sugar over medium high-heat in the bottom of a saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking as it will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
7. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely; it's easy to burn the caramel at this point. You want it to reach about 330 degrees F/165 C. This is where the thermometer comes in handy. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
8. Remove the pan from the heat and carefully pour in the double cream. Whisk until the cream is incorporated and caramel is smooth then whisk in the sea salt. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar and cool to room temperature.
9. In a medium bowl, combine the icing sugar, about 125ml of the salted caramel sauce you made (roughly the same amount store bought), and milk. Whisk until smooth. You might need to add more icing sugar or milk, depending on the thickness of your salted caramel sauce and how much you added. Just keep tasting it until you get to a mixture you're happy with! When the cookies are cool, drizzle salted caramel glaze over the top.
9. In a medium bowl, combine the icing sugar, about 125ml of the salted caramel sauce you made (roughly the same amount store bought), and milk. Whisk until smooth. You might need to add more icing sugar or milk, depending on the thickness of your salted caramel sauce and how much you added. Just keep tasting it until you get to a mixture you're happy with! When the cookies are cool, drizzle salted caramel glaze over the top.
Beautiful pumpkin goodies!
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