You’ll love making these tasty pumpkin cookies with the kids! Perfect for trick or treating...
For the cookies:
- 275 g plain flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 100 g light brown soft sugar
- 50 g butter
- 50 g cooked and puréed pumpkin
- 1 egg
- 1 tbsp golden syrup
For the icing:
- Orange fondant icing (ready rolled)
- Black fondant icing (ready rolled)
To prepare the pumpkin, cut open and scoop out the seeds and stringy bits. Cut it into large slices and dot with a little butter and sprinkle with a little brown sugar. Roast until soft, approx 45 mins at 200˚C/ 180˚C fan/gas mark 6. Allow to cool, then scoop out the flesh and mash well. By roasting the pumpkin the end purée won’t be too wet which could affect the bake. You could of course boil or steam it, just strain it if there is a lot of excess moisture. Make this ahead as it is best used cool in the dough.
To make the cookies, sift the flour, cinnamon and baking powder in a large bowl. Add the sugar and mix well. Add the butter in small chunks and mix in with your finger tips until the mixture resembles breadcrumbs.
In a small bowl, break the egg and beat with a fork, add the syrup and puréed pumpkin. Beat together until fully combined.
Add the wet mix to the dry and bring everything together with your hands. Place the ball of dough in a bag and put in the fridge for at least an hour. You can make the dough the night before it is needed which works really well.
Preheat the oven (before cutting out the shapes) to 170˚C/150˚C fan/gas mark 3 and line your baking trays ready.
Place the dough on a floured surface and knead briefly. Roll out to approx ½ cm thickness and use cutters to make your biscuit shapes. Place on the baking trays and bake for 15 mins or until they start to darken slightly at the edges.
Once baked, leave the biscuits for 5 mins before transferring to a cooling rack to allow to cool completely before decorating.
To ice the cookies, first roll out the orange icing. Use a little corn flour or icing sugar if it is sticking. A 2-3mm thickness is usually enough. Using the same cookie cutter as before, cut out shapes. With a clean brush, dampen the cookie with a little water then stick on the icing.
Roll out the black icing to the same thickness and either cut out shapes for a face or use cutters for words like “BOO”!
TIP:* Give the kids icing and sprinkles and let them decorate to their hearts content!* These cookies can keep in an airtight tin for up to a week.