How to Make Pumpkin Cookies With Real Pumpkins

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When making pumpkin cookies with real pumpkin, you're going to want to start by cutting your pumpkin in half. Make pumpkin cookies with real pumpkin with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.

Part of the Video Series: Healthy Pumpkin Recipes
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Video Transcript

Hi, I'm Jules Shepard, and today I'm gonna show you how to make pumpkin cookies with real pumpkin. First we have to start with the pumpkin. You need to select a pie pumpkin or a sugar pumpkin. Cut it in half, cut out all of the strings and the seeds and discard those, or roast the seeds for a treat, and put them inside a crock pot. Put it on low for about three hours, and you'll know that it's ready when it's fork tender. It should look a little like this, be very soft and easy to scrape out. You want to scoop it into a bowl and get all of the meat out, and then either use a food processor or an inversion blender to puree it into the puree we'll use for the recipe. And now we're ready to make the cookies. Start with two and a half cups of all purpose flour. I'm using gluten-free all purpose flour, and if you're going to do that, you need to make sure it's a flour that also includes a binder, like xanthan gum. To the all purpose flour we're going to add 2 teaspoons of baking powder, a half teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground nutmeg, half teaspoon of ground cloves and a half teaspoon of salt. You'll whisk these dry ingredients together until they are fully incorporated. In your mixing bowl you'll add 1/2 cup of granulated cane sugar, 1/2 cup of brown sugar, 1/2 cup of butter or other non-dairy alternative, and you'll cream that until light and fluffy. Add 1 cup of pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract, and 1/2 cup of molasses. Mix until incorporated, and then slowly stir in your dry ingredients. Beat until smooth. Preheat your oven to 350 degrees Fahrenheit. Prepare a cookie sheet by lining it with parchment paper. Scoop the dough out by rounded tablespoon fulls onto the cookie sheet. Bake for 15 to 20 minutes, or until they resist sinking when lightly touched with your finger, and there you have it. I've just shown you how to make pumpkin cookies with real pumpkins, enjoy.


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