Aaah Autumn. Nothing says Autumn better than pumpkin and spice and our brand new Chai Spice Honey is a ready-to-roll pumpkin spice partner. Packed with whole spice goodness, and a flavour punch to boot, it is delicious, and healthy, in your baking.
This simple, quick recipe is a great use for excess roast pumpkin; especially at this time of year when pumpkins are in season and cheap.
Ingredients
170g soft butter
2/3 cup Chai Spice Honey
2 egg yolks
2 tsp vanilla essence
1/2 cup roasted or boiled pumpkin
1 3/4 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
2 teaspoons cinnamon
Method
Preheat your oven to 180 degrees celsius.
To stop these cookies being too cakey, you have to get the water out of your pumpkin. Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least four more times, until most of the moisture has gone from the pumpkin.
Cream your butter and honey together with an electric mixer until pale and creamy. Add the egg yolks, one at a time, beating for 30 seconds between each addition. Add vanilla essence and mix for another 30 seconds.
Add in the pumpkin and mix to combine. Add the flour, baking powder, baking soda and salt and mix to combine evenly.
Put your dough in the fridge for at least half an hour to firm in up. While you wait, combine the brown sugar and cinnamon in a small bowl.
Once your dough is firm, roll it into tablespoon size balls. Roll each ball in the brown sugar and cinnamon mix to coat and place on a baking sheet. Bake for 12-15 minutes, or until your cookies are slightly brown around the edges.
These cookies don't store for a long time, so eat them within 3 days or freeze.
