These soft pumpkin cookies are perfect for the autumn season, the delicate taste of cinnamon paired with a light coconut frosting make these cookies unlike any you have had before. If you make this dessert once, you sure to make it again. I hope you enjoy!
Makes: 13 cookies.
- 260g flour
- 100g soft margarine
- 90g soft brown sugar
- 1/2 tsp of salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 vanilla extract
- 1/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 200g pumpkin (alternatively pumpkin puree).
- Coconut cream
- 2 tbsp powdered sugar
- Preheat the oven to 180°C (356°F).
- Dice the pumpkin and add it to a pot of water, bring it to a boil and then let it simmer until the pumpkin is tender (it should take around 10minutes).
- Drain the pumpkin and set it aside to cool down.
- In the meantime, cream the butter and the sugar together until it is cohesive.
- Add the vanilla to the butter and sugar mix.
- Make the pumpkin puree by mashing the pumpkin with a sprinkle of cinnamon. Then, add this puree to the other ingredients in the bowl. Combine the mixture together until it makes a sticky dough consistency.
- Prepare a baking tray with baking paper and scoop out a tablespoon worth of cookie dough for each cookie, mould them into circles and flatten them slightly.
- Place the tray into the middle of the preheated oven and bake the cookies for 10 minutes.
- Take them out and let them cool for 15-20 minutes (this will allow them to harden).
- Whilst they cool down, prepare the frosting. Take the cream from the top of the coconut milk (don’t add the liquid), then add the two tablespoons of powdered sugar.
- Dip the cookies into the frosting and sprinkle with cinnamon. Note: if you aren’t eating them immediately keep them in the fridge so the frosting doesn’t melt.