Ingredients and Weight:
- Pumpkin puree: 2 cups (approx. 480 ml)
- Unsalted butter: 1 cup (approx. 2 sticks)
- White sugar: 1 cup
- Brown sugar: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Icing sugar: for topping
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 180°C (350°F).
- In a large bowl, cream together the butter and both sugars until smooth.
- Add the eggs one by one, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Drop cookie dough by spoonful onto an ungreased baking sheet.
- Bake for 20-25 minutes or until the edges are golden brown.
- Allow cookies to cool completely before icing.
- Prepare icing by mixing icing sugar with enough milk to achieve a smooth and spreadable consistency.
- Spread icing over cookies and allow to set.
Nutritional Information: (Per serving, assuming 8 cookies)
- Calories: 380
- Fat: 18g
- Carbohydrates: 55g
- Protein: 4g
Dish Characteristics:
- These cookies have a soft and moist texture with a slight pumpkin flavor. The icing adds a sweet and creamy touch.
- Suitable for all ages, especially loved by children.
User Comments:
- "These cookies are amazing! The combination of pumpkin and icing is so delicious."
- "I made these for my family and they loved them. The cookies were moist and the icing was perfect."
- "A great autumn treat! The pumpkin flavor was subtle but noticeable, paired well with the sweet icing."
Special Precautions and Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling, for the most authentic flavor.
- Adjust the amount of icing sugar according to your preference for a thicker or thinner icing.
- Store cookies in an airtight container to keep them fresh longer.
