Sunday, April 12, 2009

Pumpkin Cookies

This is my 2nd attempt on pumpkin cookie. 1st attempt is unsatisfactory though is still edible :) My son loves these cookies alot, the 1st batch is almost all gobbled down by him! After researching & making some modifications, this particular batch of cookies is definitely better than the previous one!

Besides muffin, cookie making is also another simple baking which I like to do :) Though no complicating steps, there are still a few things to note when preparing a cookie dough. To make creaming easy, I cut the butter into small cubes and bring to room temperature before beating with the sugar. After beating on medium speed for 2-3 mins, scraping down the sides of the mixing bowl in between, the butter mixture will increase in volume with a light & fluffy texture. Follow then add eggs one at a time, if using more than 1 eggs, & essence, beat till evenly mix. This step only takes about less than 1 minute for each egg added.

Instead of using the beater to mix in the flour, I used a spatula to fold in the flour mixture till a dough is formed. Depending on the texture of the cookie dough, dropped cookies can be baked immediately or chill for a short while in fridge for easier shaping. As for cut-out cookie, the dough will have to be chilled till hard enough to roll & cut.

Ingredient (makes 50 cookies)
  • 200gm unsalted butter
  • 100gm brown sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup pumpkin puree
  • 1 cup oatmeal
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 300gm plain flour
  • 1/2 cup golden raisin, chopped
  1. Sift flour, baking powder, cinnamon powder together. Stir in oatmeal and mix evenly. Set aside.
  2. Cream butter, brown sugar & salt till light & fluffy. Add egg & vanilla essence, beat evenly.
  3. Using a spatula, fold in pumpkin puree and flour mixture evenly till a soft dough is formed. Add chopped raisin to soft dough.
  4. Chill dough for 1 hr till firm. Shape dough into 20gm each, flatten slightly with a fork, bake in preheated oven at 180 deg cel for 25mins till golden brown.
  5. Cool completely on rack before storing in air-tight container.

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