Harvest time it’s harvest time, Summer’s turning to harvest time…
Anyone else have that in their head constantly at this time of year or is it just me?
If you’ve visited the pumpkin patch this year it’s quite likely you might have a few spare pumpkins or squashes to cook up in the kitchen. I can’t help buying one from every place I go – oh but this one’s stalk has just the right twist…
I already have one on every shelf, table and windowsil. It’s time to put some to good use.
And what better way than making something soft and sweet to go with your favourite hot drink. Autumn is definitely the time to recuperate and get on board with some cosy self-love.
Pumpkin Spice Cookies
Let’s take the much-loved pumpkin spice latte and transform it into a cookie. That’s not to say you can’t dunk this into an actual pumpkin spice latte – it’s two for one.
These pumpkin cookies are soft, light and vegan. The pumpkin pairs perfectly with the rich, warming spices and coffee maple glaze.
You could definitely experiment with the spices in these. Work with what you have or put more of your favourites in. If you’re short on time you could skip the glaze, they still taste great without, although it does add some extra texture and crackle to the top.
Let me know how you like these. Happy Halloween! x
- ½ cup vegan butter/spread
- ½ cup caster sugar
- ¼ cup coconut sugar (or sub brown sugar)
- tsp vanilla extract
- ¼ cup pumpkin puree
- 1½ heaping cups plain flour
- ½ tbsp cornflour or arrowroot powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp Chinese five spice
- ¼ mixed spice
- grating nutmeg
- 1 or 2 tbsp strong coffee
- Maple & Coffee Glaze
- 1 cup icing sugar (and extra for top)
- 2 tbsp strong black coffee
- tsp maple syrup
- Cream butter, sugar and vanilla together
- Add pumpkin and mix
- Sift in dry ingredients and mix until just combined
- Add coffee and mix until a soft dough forms
- Put dough in fridge or freezer for 15 mins (can be in fridge longer - I kept overnight)
- Preheat oven to 180C (350F)
- Scoop generous tbsps of dough into balls and place 2 inches apart on a baking sheet
- Flatten into discs (either use a glass dipped in sugar or gently use fingers) - the dough is quite sticky!
- Cut into shapes if desired with cookie cutters - you'll need to just scrape the leftover from around the cutter - it can be reused.
- Bake for 10-12 minutes until golden
- Cool on the sheet for a few minutes then move to a rack
- Make the icing by sieving the icing sugar, adding the syrup and then gradually adding the coffee until you reach the right consistency (thin enough to drizzle)
- Drizzle it over the cool cookies using a spoon
- Lightly dust each cookie with icing sugar using a sieve whilst the icing is still wet
- Leave to dry
* You could swap pumpkin puree for butternut squash puree
* To make the puree roast and blitz the pumpkin or roast a whole squash and remove the soft center