PUMPKIN PINE NUT COOKIES
These delightful pumpkin cookies give the tongue a delightful little tingle and make ideal treats for holiday gifting. If giving the cookies as as gifts is the goal, it would be best to double or triple the recipe. If these are simply an after-dinner treat or mid-day nibble, stick with the recipe measurements as is.
To make the cookies really unique, I’ve added a bold flavor surprise from three ingredients seldom found in a cookie recipe–coriander seeds, black pepper, and cayenne.
The fun part is watching expressions on people’s faces when they take their first bite. The flavor-hit doesn’t happen immediately–it takes a few seconds before it registers–and when it does–puzzled looks begin showing up.
It’s fun to see if people can guess what’s making those cookies so lively. The guesses are all over the place–some are even interesting enough to add to a future batch of cookies.
I’ve chosen to add pine nuts because they stand out in bright contrast to the pumpkin color, but you can add any nut of your choice. Because these babies keep so well, they can be wrapped in plastic and stored at room temperature for up to 5 days.
If you’re a long-range planner, make the cookies well ahead, place them on a parchment-lined metal tray with parchment between the layers, and freeze them until solid. Then transfer them to a plastic-wrap-lined box or heavy-duty plastic bags and freeze them for up to three months.
PUMPKIN PINE NUT COOKIES
Yield: 2 1/2 dozen
1 1/2 cups whole-wheat pastry flour
1 1/2 cups old fashioned rolled oats
1 cup plus 2 tablespoons dark brown sugar, firmly packed
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/4 teaspoons whole coriander seeds, ground in a mortar and pestle, or 1
teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 cup pine nuts
1 1/4 cups cooked fresh pumpkin or canned pumpkin
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup water
2 tablespoons whole flaxseeds or ground flaxseeds
- Preheat the oven to 350 degrees F. and line two large rimmed baking sheets with parchment paper.
- Combine the pastry flour, oats, brown sugar, cinnamon, baking powder, coriander, nutmeg, pepper, baking soda, salt, and cayenne in a large bowl and mix well. Stir in the pine nuts and set aside.
- Combine the pumpkin, oil, and vanilla extract in a medium bowl and mix well. Add the wet ingredients to the dry ingredients and mix well to form a thick dough.
- Put the water and flaxseeds in a blender. Process on high speed for 1 to 2 minutes to form a thick slurry. Stir the flaxseed slurry into the dough, mixing thoroughly to distribute it evenly.
- Place heaping tablespoonfuls of dough 2 inches apart on the prepared baking sheets, spreading with the back of the spoon to form 1 1/2-inch diameter cookies.
- Bake for 15 minutes. Switch the oven rack positions of the baking pans and bake 13 minutes longer for soft cookies, or about 17 minutes for crisp cookies. Transfer the cookies to a cooling rack or plate and let cool completely.
Note: If you use ground flaxseeds, make Step #1 combining the flaxseeds and water in a small bowl. Mix well and set aside. By the time you’re ready to add the flaxseeds, they will have thickened and can be added to the cookie dough without the need of blending.