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Pumpkin Doughnut Cookies

 Sugar crackle on the outside, moist and fluffy on the inside, its the perfect pumpkin snack to satisfy any sweet tooth!

Makes 24 cookies

 

Ingredients:

1/2 cup butter softened

3/4 cup cane sugar + 1/2 cup for rolling

2 ts pure vanila extract

2 eggs

1 cup homemade pumpkin purée (seperate instructions below)

1 ts freshly grated nutmeg +1/2 ts for rolling

2 ts cinnamon + 1 ts for rolling

1 ts baking powder

2 cups all purpose flour

Instructions:

  1. In bowl or electric mixer, cream the butter and sugar until super fluffy. Add the vanilla and eggs, one at a time, making sure to each is well mixed before adding the other.

  2. In another bowl, add the dry ingredients and whisk together.

  3. Add 1/3 of the dry ingredients into the butter misture and slowly mix until just incorporated (dont over mix!).

  4. Now add 1/2 of the pumpkin puree, mix until incorporated.

  5. Keep alternating between the dry ingredients and pumpkin until everything is mixed together. 

  6. Use a spatula to scrape down the sides, cover the dough with food wrap and refridgerate for at least 30 mintutes.

  7. Preheat the oven to 375 F and cover two baking sheets with parchment paper.

  8. In a small bowl mix the extra sugar, nutmeg & cinnamon.

  9. Use a small icecream scoop to portion out eacg cookie and lightly roll in in the sugar mixture.

  10. Place 8 cookies per baking sheet, being careful to space them out equally.

  11. Bake for 10 minutes or until the edges are golden brown and the top is opaque.

  12. Let the cookies cool down and then transfer them to airtight contaner.

 

Can be stored on the counter up to 5 days... if you can resist eating them for that long :)

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PUMPKIN PURÉE

Slice the pumpin in half and then quarters, removing the seeds to be used later. Place face down on a baking sheet and add just enough water to cover the entire surface. Bake uncovered at 350 F for 20 min or until the pumpkin is tender. Remove from the oven and let cool. Scoop out the flesh into a blender and add 3 tbs of cold water. Blend on high until the pumkin is velvety smooth (add a ts of water if the purée is too thick, until it is smooth). Keep unused purée in the fridge 1 week or freeze it for future use in recipes like soups, pasta sauces and muffins.