Chocolate

Pumpkin thumbprints #CreativeCookieExchange

“Only the knife knows what goes on in the heart of a pumpkin” – Simone Schwarz Bart.

There are two great things about being part of online baking groups. One, I connect with people who have the same passion as me. And two, I am inspired to try things I wouldnt normally. Point in question, these pumpkin cookies!

Every October, I have watched the wave of pumpkin dishes and desserts taking over the food blogging world . But I never tried baking with it . Which is kind of funny if you think about it , because here in India we get pumpkins almost the year round. So when the theme of this month’s cookie was pumpkin, I was excited and vary at the same time!

As I was a pumpkin newbie, I only just tweaked the base cookie recipe from Foodnetwork . And for the filling , I used a creamy milky chocolate . I thought probably chocolate and pumpkin would go well. And not because I figured if the cookie bombed, atleast there d be some chocolate to rescue it !!

I neednt have worried. These cookies were delicious. Such a breeze to make too. There were gone in no time at all !

You’ll need:

  • 125 grams or 1 cup all purpose flour (maida)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp powdered cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree (recipe in notes)
  • 1/3 cup melted butter (about 70 grams butter)
  • 1 egg at room temperature
  • 1 tsp vanilla

For the filling :

  • 125 grams milk chocolate , chopped
  • 1 tsp honey
  • 3 tbsp cream (I used Amul fresh cream)
  • 2 tbsp unsalted butter

Makes : around 30 cookies of 3 cm each
Time : 15 mins prep + 12 mins baking each batch

Lets get started:

Line a cookie sheet with parchment paper. Preheat your oven to 180 C .

Prepare your pumpkin puree.

Whisk together the flour, baking powder, salt, baking soda and cinnamon in a bowl.

In a larger bowl, mix together the sugar, egg, melted butter, puree and vanilla until smooth.

Add the flour and fold in until incorporated.

Its a thick liquidy batter. Chill in the fridge for upto an hour if you want to make it firmer to use.

Drop tablespoonfuls of batter on your prepared cookie sheet , leaving atleast 2 inhces space in between. Bake at 180 C for 6 minutes.

Remove the sheet from the oven . Using a small teaspoon , press into the centre of each cookie , to make your “thumb” print. Return to oven and bake for 4-5 minutes.

Once again press the “thumb” prints with the spoon to deepen it. Cool on the sheet for five minutes and then completely on a wire rack.

You can start making your filling while the cookies are baking . In a double boiler or microwave, heat together the chopped chocolate, honey, butter and cream

Cool until workable.

Fill the indents of each cookie with the filling . You can use a spoon or fill it in a piping bag. I found the bag much easier. Cool until set.

Also:

  • These can be stored at room temperature in a closed container upto 3 days.
  • Homemade pumpkin puree : Cut the pumpkin into halves or quarters. Remove the seeds and stringy centre stuff. Pour 2 inches of water into your pressure cooker , place a rack and set the pumpkin on it, cut side down. Heat for one whistle. Peel the skin off and blend the softened flesh in a processor or blender until smooth. Its so easy. You can also heat the cut and cleaned pumpkin skin side down at 180 C for 45 minutes , and then blend.

I have never tasted a pumpkin cookie , infact never even seen one that wasnt on my laptop screen! But I can say with conviction that these were good !! The consistency was somewhere between cake-like and chewy, the hint of cinnamon was great and the gooey chocolate centre was yummy in it ! Absolutely great taste . I see a lot more pumpkin in my future !!!

Creative cookie exchange 

The theme this month is Pumpkin! It is only October–you can’t possibly be tired of this glorious symbol of the fall harvest yet! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:

23 thoughts on “Pumpkin thumbprints #CreativeCookieExchange”

  1. Yummmmm! Seriously, you make all of this look so delicious and easy! I’m going to try to cook one of my pie pumpkins the way you described. NEVER thought you could use the skin!

    1. Hi Terri ! Thanks but these are really that easy. I did cook it with the skin but peeled it off before purée ing.. It literally peels off by itself !

  2. Hi Terri ! Thanks but these are really that easy. I did cook it with the skin but peeled it off before purée ing.. It literally peels off by itself !

  3. Isn’t it great when you take a chance on something new and end up really liking it? So glad you had pumpkin success—these look really good!

  4. I felt like I was in the same boat as you as I had never made a pumpkin cookie before. Don’t you just love when your recipe turns out delicious?! Great idea to combine pumpkin with chocolate – yum!

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