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Pumpkin tea cakes

updated

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Ingredients for 1 servings:

  • 250 g pumpkin flesh, cooked and pureed
  • 200 g butter or margarine
  • 150 g sugar
  • 1 pinch of salt
  • 1 vanilla pod(s)
  • 1 egg(s)
  • 80 g walnuts, chopped
  • 50 g chocolate, chopped
  • 2 tbsp Grand Marnier
  • 250 g flour
  • 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pumpkin cookies with walnuts and chocolate

This recipe yields about 60 cookies. Cream butter and sugar until fluffy. Then add the egg and pumpkin puree. Stir in the vanilla bean paste, salt, nuts, chocolate, and Grand Marnier (I’ve substituted brandy for this). Finally, add the flour mixed with the baking powder. Drop small heaping spoonfuls onto a baking sheet lined with baking paper and bake for about 15 minutes at 190°C (375°F) until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Daigaku-Imo

Pumpkin tea cakes