Pumpkin cookies are a delicious dessert with roots in traditional American cuisine, particularly popular during the fall and Halloween season. These cookies take advantage of the versatility of pumpkin, an ingredient highly valued in North America for its mild flavor and moist texture. In Latin America, although they are not always found in this specific preparation, some countries have similar variants that incorporate pumpkin into sweets and breads, such as "bizcochos de zapallo" in Chile or "dulce de zapallo" in Argentina. In Mexico, desserts with sweet pumpkin are sometimes used, although pure pumpkin cookies are not as common. The popularity of these cookies spread thanks to American influence and the shared culinary culture through cooking shows and international blogs.
In different Latin American countries, these cookies may have various names or adaptations that vary in terms of spices and accompaniments. However, the concept of using pumpkin in baked goods remains a common point that connects various culinary traditions, especially during festive seasons when seasonal ingredients take center stage.
How to Make Madwizard's Pumpkin Cookies
Ingredients:
Sugar, brown sugar, Land O' Lakes butter, pumpkin, vanilla, egg, all-purpose white flour, baking powder, baking soda, cinnamon, salt, and walnuts (optional).
Steps:
Optional: 3/4 cup of chopped walnuts; also optional: a small pinch of cloves and a tiny pinch of spice mix.
Preheat the oven to 350°F.
In a large bowl, combine the sugars.
Butter - beat until fluffy.
Add pumpkin, vanilla, and the egg.
Mix well.
Add flour, baking powder and baking soda, and all the spices.
Mix well.
If you have chosen to add walnuts, add them and stir.
Regarding baking, you can do it in 2 ways.
The first way, if you like small cookies, then you would place them with rounded teaspoons about 2 inches apart on a baking sheet lined with parchment paper.
Bake these small ones at 350°F for 10-12 minutes.
Don't forget to preheat the oven first! We often forget.
Um.
Ok.
I admit it, it has happened before.
Now, for those of us who love larger cookies, place generous spoonfuls about 3 inches apart on a baking sheet lined with parchment paper.
Bake at 350°F for 11-13 minutes.
Secret: always use baking sheets without rims or lips.
Get a very good quality baking sheet - it's worth it! Wilton ones are very good.
Also, let the baking sheets cool to room temperature before the second batch.
Or just use 2 baking sheets and alternate.
The cookies will not look completely cooked, but they solidify as they rest and turn out really cake-like.
As an extra, you can prepare a cream cheese frosting as a dip, or if you don't mind more mess, just squeeze a couple of lines onto the finished cookies.
Pure delight!
From: Ann and Topsecretrecipes.Com
