I'm obsessed with pumpkin and pumpkin pie spices in autumn and winter. Having my sweet toothed family around over the holidays gives me a little extra incentive to do some baking. My little nephew particularly has taken after the rest of the family and loves baking and cooking - and reaping the rewards!
INGREDIENTS - Makes about 24 cookies
300g dark brown sugar
125g butter - unsalted and softened
300g spelt flour - I used Rude Health's sprouted spelt flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp pumpkin pie spice - I used Steenbergs but I love Waitrose Signature Spice too
1 tsp cinnamon
1/2 tsp salt
250g pumpkin - cooked and mashed - I used Libby's canned pumpkin
1 tsp vanilla extract
Preheat oven to 180c/ 350F/ Gas mark 4.
Beat together cream and sugar until creamy.
Add the pumpkin puree, vanilla extract and egg and beat well until fluffy.
Sieve the flour and add the spices, cinnamon, baking powder and bicarbonate of soda and salt.
Mix carefully into the pumpkin mixture and ensure all flour incorporated.
Line a tray with greaseproof paper or Teflon sheet.
Drop tablespoonfuls of mixture widely spaced apart onto the prepared tray.
Bake for 15 - 20 min until golden and cooked through.