Pumpkin Cookie Challenge
Okay, people-
I am looking for a pumpkin cookie recipe.
But not just any pumpkin cookie recipe--I don't want a pumpkin recipe that is going to give me a cake-like cookie.
I am looking for a cookie that spreads, a cookie that is crunchy AND chewy (like a perfect chocolate chip cookie), a cookie that has a great pumpkin taste. And chocolate chips are a welcome bonus...because i'll probably put them in anyway.
I hope someone can help...I've looked everywhere for a recipe that doesn't produce your typical cake-like crap.
Can anyone help?
mbuckl2
Nov 01, 2007 09:39AM
Here's a previous thread on this very subject: http://www.chowhound.com/topics/328849 Maybe one of those recipes will give you the results you are looking for.
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yeah, i saw that one. From my experience with pumpkin cookie recipes, though, I can tell the first one probably isn't what i'm looking for, and as for the second, I was turned off by the oats. Not that I don't like oats. Just don't want them in my pumpkin cookie.
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I'd suggest pumpkin butter. Most recipes with canned pumpkin are going to be cakey because of the high water content of the vegetable. If you don't want to use the prepared pumpkin butter, try cooking canned pumpkin down on the stovetop, stirring constantly, to remove the water content and concentrate the flavor. A crispy pumpkin cookie is going to be a bit of a challenge. I'd love to hear if anyone has a tried and true recipe.
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Interesting. How would you incorporate the pumpkin butter into the recipe? Replace the canned stuff and perhaps cut out the sugar? I'd like to hear your thoughts about this and perhaps experiment some....
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Yes, replacing the canned pumpkin, but maybe only cutting the sugar by half depending on how sweet the pumpkin butter you use. I was thinking that most pumpkin butters are going to be made from cooked down pumpkin plus sugar and spices, thus eliminating the step of cooking down the canned pumpkin. Some pumpkin butters may have more water content than others. I know that in the past when I've made pumpkin butter at home, I really had to stir it constantly stovetop to keep it from burning because the water had cooked out and sugars concentrated. I think it'll take some experimentation.
You could also take out the water like charmedgirl suggested, but stovetop's quicker and saves you a roll of paper towels! The different methods result in slightly different flavors, too.
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I, too, am on the prowl for a chewy, non-cakey pumpkin cookie. The best method I have found so far is to dehydrate the pumpkin by spreading it between paper towels and squeezing the water out of it. You can't imagine the paper towels I went through doing this, and I only did maybe three iterations. The cookie wasn't exactly what I wanted (I'm also going to chocolate chip cookie-like consistency) but it was MUCH better than the cakey version I ended up with every other time. I think the answer is I didn't dehydrate enough, so next time I'm going to go for broke and just squeeze until all the water is gone.
Anyway, that would be my suggestion -- stick with your normal recipe, but dehydrate the bejeezus out of the pumpkin before you add it.
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Use a clean kitchen towel - it works much better, and it washes up just fine.
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How about using your flavorite cookie recipe but using pumpking flour?
http://www.pumpkinnook.com/cookbook/p...
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Wow, that's original, "flour" from dried, ground pumpkin! Have you ever made or used it in baking?
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i noted that a food dehydrator works best to dry the pumpkin to make flour! ;-)
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Yeah, I was super enthusiastic about this option (imagine the possibilities for pumpkin muffins, pumpkin cake, pumpkin bread!) but then I saw that you needed a dehydrator. Bummer.
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