Pumpkin Cookies from Marge Poore
Pumpkin Cookies from Marge Poore
Pasteles de CalabazaPumpkin cookies are plump and soft. Enjoy them with Mexican Hot Chocolate, or afternoon coffee.
Ingrediënten
Makes about 20 cookies
- 2 ⁄3 cup packed dark brown sugar
- 6 tablespoons butter at room temperature
- ½ cup canned unsweetened solid-pack pumpkin
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- ⅓ cup raisins
Instructies
- Preheat oven to 375°.
- Grease a large cookie sheet or line with parchment.
- In a food processor, process the brown sugar, butter, pumpkin, egg, and vanilla.
- In a medium bowl, mix the flour, baking soda, salt, cinnamon, and allspice; then add into the pumpkin mixture and pulse until well blended.
- Transfer the dough to a bowl and stir in the raisins.
- Drop the dough by heaping tablespoons about 2 inches apart onto cookie sheet.
- Bake 15 minutes, or until the cookies are light brown and springy to the touch.
Notes / Tips / Wine Advice:
Store, covered at room temperature up to 3 days, or freeze in sealed plastic freezer bags for 3 to 4 weeks.
