Cookies à la courge
Serves : 30 cookies
Preparation : 45 minutes
Cooking : 40 minutes
Ingredients
-
500 g of pumpkin 500 grams of raw, unpeeled pumpkin yields about 250 grams of drained purée.
-
250 g of flour
-
200 g of butter
-
150 g of brown cane sugar
-
1 egg
-
80 g of walnut kernels
-
50 g of dark chocolate
-
2 pods of vanilla or liquid vanilla extract (preferably alcohol-based rather than syrup)
-
2 tbsp of Grand Marnier
-
1 tsp of baking powder
-
1 pinch of salt
Instructions
How to Make Pumpkin Puree
- Peel the pumpkin and cut it into small cubes. Steam it for about 20 minutes, until tender.
- Mash the pumpkin pieces into a puree, then drain thoroughly using a cloth or a fine-mesh strainer.
Making the cookies
- Melt the butter and mix it with the sugar until smooth.
- Add the egg and the mashed pumpkin, and stir.
- Coarsely chop the walnut halves and the chocolate, then add them to the mixture along with the vanilla seeds, salt, and Grand Marnier. Stir well.
- Mix the tsp of baking powder into the flour and add it to the mixture.
- Preheat the oven to 190°C, preferably using the convection setting if your oven has one.
- Line a rectangular baking sheet with parchment paper, and spoon the dough onto the sheet in rounds about half a centimeter thick, using one tbsp of dough for each round. You can use a second spoon to help you, or use a cookie cutter. Leave enough space between each round.
- Bake the pumpkin cookies for 15 minutes until golden brown. Don’t worry if the cookies are still soft when you take them out; they’ll firm up as they cool.
Notes
To keep your cookies nice and crispy on the outside, store them in a metal container.