Pumpkin cookies

Inspired by the generous pumpkin season, Halloween, and all the seasonal spices.

270 g very, very soft butter
190 g golden caster sugar
170 g light muscovado sugar
3 egg yolks
210 g pumpkin puree*
pinch of sea salt
380 g all-purpose flour
1,5 t tsp baking soda
1/2 tsp cardamom
1 tsp ginger powder
1/2 tsp cinnamon

more sugar for rolling mixed with cinnamon


In a bowl, mix butter with both sugars. When mixed, add the eggs and puree and mix in again. I do it with a wooden spoon, yet you can use a mixer (mix as little as possible). Add the rest of the ingredients and mix in.

Using an ice cream scoop, form balls and put them in the fridge for a few hours, as they need to be easily rollable in sugar. Sometimes it takes an hour, sometimes 2-3 hours. Or, you can leave them for 12 - 24 hours (covered with cling film). 

When ready to bake, heat the oven 180°C hot. Line a pan with baking paper. 

When the oven is hot, and only then, roll the cookies into the sugar mixture and place on the pan, keeping in mind they will spread. I bake six at a time. Put the pan in the middle of the oven and bake for 10-12 minutes, until the edges are nice and golden and the middle a bit underbaked. Take them out, let them cook in the pan and then transfer them to the cooling rack. Repeat with the rest of the dough.

* Prepare the pumpkin filling. Boil water in the bottom of a double boiler, place the pumpkin in the top, and steam until soft. Cool, process, and push through a sieve. If the pumpkin is mealy, measure 300 g of the mash and set aside. Idry the puree as much as possible (I use simple cloth to do that or I spread the pumpkin on a tray and pat dry with paper towels).