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.
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