Tis the season for Pumpkin spice and everything nice. Yes I am that girl who enjoys nothing more than a pumpkin spice latte or six throughout it's limited run at Starbucks. And last year it got me thinking about how I could incorporate it into a cake or cookie of some sort. However the lovely Jane from Jane's Patisserie had already created the perfect pumpkin spice cupcake and I didn't think there would be any way to top it. But againt this year as I started to plan out my Autumn recipes, my thoughts turned back to how to incorporate my favourite autumnal drink into a baked good.
And that's when today's recipe was born. These were literally an experiment, I didn't expect them to work or taste good but to my surprise they turned out brilliantly and have become a firm favourite within my family. In fact as you read this, I'm making another batch for my step-dad's mum as she adores them as well.
Recipe
150g Salted Butter, softened
80g Light Brown Muscavado Sugar
80g Granulated Sugar
2Tsp Vanilla Extract
1 Egg
225g Plain Flour
1/2 Tsp Bicarbonate Of Soda
1/4 Tsp Salt
1Tsp Pumpkin Spice Mix
Method
1- Pre heat your oven to 180C. Line several baking trays with greaseproof paper/baking parchment.
2- In a mixing bowl place the softened salted butter, granulated and muscavado sugar and beat until smooth and creamy. This may take a while as you don't want any lumps of sugar left in your mixture.
3- Add the vanilla extract and the egg and beat again. This is where I take the opportunity to scrape around the sides of the bowl so that everything gets fully incorporated into the mixture.
4- Sieve the salt, bicarbonate of soda and flour into the mixture. I advise either using a pre sieved flour to save time or if your using a stand mixture, taking the bowl off the base and sieving it that way. It's a lot less messy, something you'll be grateful for later.
5- Beat until everything is combined and you have the makings of cookie dough in your bowl. It may take a few minutes to start looking like something but the patience is worth it.
6- Add your pumpkin spice mix and beat again until combined. I usually start adding it to the mixture with my stand mixer then taking it off the base and giving it a final mix with a silicone spatula so that everything is combined and nothing is left sitting up the sides of the bowl.
7- Now it comes to making your cookies. You can easily use your hands to roll little balls of dough together but it can be messy and more likely to make a smaller batch of cookies. I like to use a batter scoop to make my cookies, they just come out more even and you'll be able to create a larger batch of cookies as each ball of dough will be the same size.
8- Bake in the oven for 10-15 mins or until the edges of the cookies are firm to the touch. Don't worry if the centres are still a little wobbly, they'll soon firm up once they're out of the oven.
9- Leave to cool on the tray for a few minutes before transferring to a wire cooling rack to cool completely. Allowing them to firm up on the tray means that each cookie is less likely to break when you transfer them to the cooling rack.
10- Then all that's left to do is enjoy them. I quite like a couple of these with a cuppa whilst I catch up on my social media.
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