I came home from work with a bunch of fresh pumpkin slices and quickly divvied it up and made some soup out of it along with a batch of these home baked pumpkin cookies. I didn't have to labour over deseeding, peeling, and chopping up the pumpkin so it was a time-saver.
Goûter in France is snack time. You cannot deny the kids this rite since it's considered a light meal, usually a piece of baguette with marmalade or chocolate spread or better yet, a fresh pain au chocolat right from the bakery. Although nowadays it seems to be easily replaced by store bought cookies and cake.
The kids stay through the primary school after-school program so they have to pack their own snacks. Thanks to our friend and neighbor, Marie-Joelle, who has handmade this cute goûter bag as seen in the photo, it has made each night before bedtime cheerful; that is, the kids look forward to filling their personalized goûter bags up with a couple of treats. This week it's clementines and pumpkin cookies!
INGREDIENTS//Yields 28-32 cookies
• 320 grams (2 1/2 cups) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ginger, finely grated
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 113 grams butter, softened
• 300 grams granulated brown sugar
• 225 grams pumpkin purée
• 25 grams pumpkin seeds
Sift the flour, baking soda, and baking powder into a large mixing bowl. Then add your spices: ginger, nutmeg, and cinnamon. Set it aside.
In a seperate large mixing bowl, mix the sugar and butter together until creamy and add in the pumpkin purée.
Slowly add in the dry ingredients in three parts and mix well.
Put it in the refigerator fo 30 minutes or you can drop spoonfuls of the mix onto the baking sheet straight away (I like to roll my cookie dough into balls so I put the mix in the fridge to harden up).
Drop some pumpkin seeds on each cookie and press them into the dough.
Pre-heat your oven to 175° celsius. Bake for 15-18 minutess until golden.
Take it out of the oven and let it cool.