SPOOKY BAKES PUMPKIN AND PECAN COOKIES Makes 24 Pumpkin and pecan are two of my most favourite flavours. These cookies are a mixture of pumpkin pie and pecan butter cookies and are the perfect accompaniment for a Pumpkin Spice Latte (in the cookbook) on a rainy afternoon. Ingredients 125g shelled pecans, chopped 2 tbsp salted butter, melted 170g unsalted butter, softened 170g light brown sugar 200g pumpkin purée 2 tsp vanilla extract 1 egg 260g plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground nutmeg Pinch of ground cloves ½ tsp salt Method: Preheat the oven to 170°C fan [375°F/Gas mark 5] and line a baking tray with baking paper. Coat the pecans with the melted butter in a bowl. Spread out on the prepared baking tray and bake for 5–7 minutes until they start to toast. Leave to cool. Keep the oven on. Cream the softened butter and sugar together in an electric mixer until light and fluffy. Add the pumpkin purée, vanilla and egg and continue mixing. Sift the flour, bicarbonate of soda, spices and salt into a separate bowl, then slowly add it to the wet ingredients. Add the cooled pecans and mix to form a dough. Form balls of around 2 tbsp of dough and place them on a baking tray lined with baking paper. Bake for 10–12 minutes. They will look slightly undercooked when you take them out, but they will harden a little as they cool. Transfer to a wire rack to cool and eat within four days. The Wicked Baker by Helena Garcia (Quadrille, £12.99) Yorkshire Life: October 2020 121
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