Double Pumpkin Cookies

Double Pumpkin Cookies Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 24 cookies |

Vegetarian diet

Introduction

Double Pumpkin Cookies are a delicious and festive treat that are perfect for the fall season. These cookies are packed with pumpkin flavor and are sure to be a hit with your family and friends. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions.

History

The origins of Double Pumpkin Cookies are not entirely clear, but it is believed that they have been enjoyed for many years as a seasonal treat. The combination of pumpkin, spices, and seeds creates a unique and flavorful cookie that is perfect for autumn.

Ingredients

1 tbsp flaxseeds
1 cup packed light brown sugar
0.33 cup sunflower oil
1 cup canned solid pack pumpkin
1 tsp vanilla extract
1.5 cups unbleached all-purpose flour
0.5 tsp baking powder
0.5 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground allspice
0.5 tsp salt
0.5 cup hulled pumpkin seeds, coarsely chopped
0.5 cup chopped dates

How to prepare

1. In a blender, grind flaxseeds to a fine powder. Add 3 tbsp of water and blend until frothy. Set aside. Preheat the oven to 375°F.
2. In a large bowl, combine sugar and oil. Beat with an electric mixer on medium speed until well blended. Beat in pumpkin, flax mixture, and vanilla until well blended, scraping down the sides of the bowl as needed. On low speed, beat in flour, baking powder, baking soda, cinnamon, allspice, and salt and mix until combined. Stir in pumpkin seeds and dates until blended.
3. Drop batter by tablespoonfuls onto greased baking sheets, spacing about 2 inches apart. Using a fork, press cookies to flatten slightly. Bake until lightly browned, approximately 15 minutes. Transfer cookies to a wire rack and let cool completely.

Variations

Add chocolate chips or nuts for added texture and flavor.
Substitute the dates with raisins or dried cranberries for a different twist.
Drizzle with a cream cheese glaze for an extra decadent treat.

Cooking Tips & Tricks

Make sure to use canned solid pack pumpkin for the best texture and flavor.

- Be sure to chop the pumpkin seeds and dates coarsely for added texture in the cookies.

- Press the cookies down slightly with a fork before baking to ensure even cooking.

- Allow the cookies to cool completely on a wire rack before serving to ensure they set properly.

Serving Suggestions

Double Pumpkin Cookies are perfect for enjoying with a cup of hot tea or coffee. They also make a great addition to a fall-themed dessert platter.

Cooking Techniques

Be sure to mix the wet and dry ingredients thoroughly to ensure a well-blended batter.

- Use a cookie scoop or spoon to portion out the dough evenly for uniform cookies.

- Bake the cookies on a greased baking sheet to prevent sticking.

Ingredient Substitutions

Substitute sunflower oil with vegetable oil or melted butter.

- Use whole wheat flour instead of all-purpose flour for a healthier option.

- Swap out the pumpkin seeds for chopped walnuts or pecans.

Make Ahead Tips

Double Pumpkin Cookies can be made ahead of time and stored in an airtight container for up to 3 days. They can also be frozen for up to 1 month.

Presentation Ideas

Arrange Double Pumpkin Cookies on a decorative platter and sprinkle with powdered sugar for a festive touch. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Pairing Recommendations

Double Pumpkin Cookies pair well with a hot cup of spiced chai tea or a glass of cold milk. They also go well with a scoop of pumpkin or vanilla ice cream.

Storage and Reheating Instructions

Store Double Pumpkin Cookies in an airtight container at room temperature for up to 3 days. To reheat, place in a 350°F oven for 5 minutes or until warm.

Nutrition Information

Calories per serving

Each serving of Double Pumpkin Cookies contains approximately 150 calories.

Carbohydrates

Each serving of Double Pumpkin Cookies contains approximately 20 grams of carbohydrates.

Fats

Each serving of Double Pumpkin Cookies contains approximately 8 grams of fat.

Proteins

Each serving of Double Pumpkin Cookies contains approximately 2 grams of protein.

Vitamins and minerals

Double Pumpkin Cookies are a good source of vitamin A and iron.

Alergens

Double Pumpkin Cookies contain wheat and may contain traces of nuts.

Summary

Double Pumpkin Cookies are a delicious treat that is relatively low in calories and fat. They are a good source of vitamin A and iron, making them a healthier option for a sweet treat.

Summary

Double Pumpkin Cookies are a delicious and festive treat that is perfect for the fall season. Packed with pumpkin flavor, spices, and seeds, these cookies are sure to be a hit with your family and friends. Enjoy them with a cup of tea or coffee for a cozy autumn treat.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Double Pumpkin Cookies. It was a crisp autumn day, the leaves were turning shades of red and gold, and a friend had invited me over for a baking session. As soon as I walked into her cozy kitchen, the smell of cinnamon and nutmeg filled the air, and I knew we were in for a treat.

My friend, Sarah, had a collection of old recipe books that she had inherited from her grandmother. She had been flipping through one of them when she stumbled upon a handwritten recipe for Double Pumpkin Cookies. The page was yellowed with age, and the edges were frayed, but the ingredients and instructions were still clear and legible.

As Sarah read out the ingredients, I couldn't help but feel excited. The combination of pumpkin puree, pumpkin pie spice, and a hint of vanilla sounded like the perfect fall treat. And the addition of chocolate chips and chopped nuts added a delicious twist that I had never thought of before.

We set to work, mixing the dry ingredients in a large bowl and creaming the butter and sugar together until light and fluffy. The kitchen was filled with the sound of the electric mixer whirring and the smell of warm spices mingling together. As we added the pumpkin puree and vanilla extract, the dough transformed into a beautiful shade of orange, flecked with bits of chocolate and nuts.

I scooped out spoonfuls of dough onto the baking sheets, each one a perfect round mound that promised to spread out into a soft and chewy cookie. As we slid the trays into the oven, the anticipation grew, and we couldn't wait to taste the finished product.

When the timer finally beeped, we pulled the trays out of the oven and marveled at the sight before us. The cookies were puffed and golden, with the chocolate chips melted and gooey, and the nuts toasted to perfection. The kitchen was filled with the delicious scent of pumpkin and spice, beckoning us to indulge in a warm and comforting treat.

I took a bite of a freshly baked cookie, and my taste buds exploded with flavor. The pumpkin puree added a moistness and richness that was unparalleled, while the warm spices danced on my tongue with every bite. The chocolate chips added a decadent sweetness, and the nuts provided a satisfying crunch that completed the experience.

I knew then and there that this recipe would become a staple in my own kitchen. I asked Sarah for a copy of the recipe, and she gladly obliged, passing down a piece of her family's culinary history to me.

Since that day, I have made Double Pumpkin Cookies countless times, sharing them with friends and family during the fall season. Each time I bake a batch, I am reminded of that first magical experience in Sarah's kitchen, and I am grateful for the bond that food can create between people.

So here I am, years later, still baking Double Pumpkin Cookies and passing on the recipe to my own loved ones. And as I watch them savor each bite and exclaim over the delicious flavors, I know that this recipe will continue to bring joy and warmth for generations to come.