Thursday, 29 October 2009

Pumpkin Tea Cakes

It's almost Halloween. I love Halloween. I would have gotten married on Halloween but the timing didn't work out so we just had our anniversary yesterday. I am one of those annoying people that plans for halloween way in advance and I have had the Peanut's costume made for weeks now. Tomorrow she will finally get to wear it and be a There's always "cat" involved when it comes to most anything she does. Past halloween costumes have been, and cow. Cow being because she was 4 months old and didn't know how to speak the word "cat". The poor girl didn't have a clue as to the humiliation that her trusted mother was putting her through by dressing her as a cow with a giant udder. Hmmmm, giant udder...this may have been my revenge for the constant breast feeding I was enduring. Seriously, I am surprised that she was unlatched long enough to get this photo.

When Halloween comes around we have an annual Halloween party. This year we are making skull cookies, meringue ghosts, spider cupcakes and pumpkin cookies aside from the savory hot food as well. So, I thought I'd share a recipe with you this time. This is lovely one for autumn in general as it is full of warming fragrant spices and perfect for this time of year. I started out calling them 'Pumpkin Cookies' but as one precocious child in the Peanut's class pointed out "these aren't really cookies, they are little cakes." "just eat your free cookie kid."
In fact, she was correct. So, they will from this point on be referred to as 'Pumpkin Tea Cakes'.

These are made with tinned pumpkin which is difficult to find but is around in delis at this time of year. I hear rumors that Waitrose carries it as well but I cannot confirm that. IF you cannot find tinned pumpkin, used roasted butternut squash. Cut the squash in half lengthwise, drizzle with oil and roast for an hour or so until tender. Scoop out the softened flesh, mash and use.

On to the recipe...

Sorry this is in American measurements because that's how I make it.


2 1/2 cups plain flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
pinch of cloves
1 tsp salt
1/2 cup butter
1 cup caster sugar
1/2 cup soft light brown sugar
1 cup pumpkin
1 egg

Preheat the oven to 350/180 degrees (where is the degrees sign on the key board anyways??)
Line two baking sheets with baking paper or alternatively lightly grease the pans.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

In another large bowl beat together the butter and sugar until light and fluffy. Beat in the egg until well mixed then stir in the pumpkin. The mixture will look a little curdled at this point, don't worry that's just how it looks.

Add the dry mixture to the wet and stir until combined. This will look a little wetter than your typical cookies dough.
Scoop the dough into TBsp sized balls onto the prepared baking sheets. Leave at least 1 inch between the balls. I use a cookie scoop which is like a mini ice cream scoop which is why mine look so round but this is not necessary.

Bake one sheet at time for 8-12 minutes, until puffed and starting to brown lightly on the edges. They will also feel firm to the touch. Cool on the sheet for a couple of minutes then remove to a cooling rack. Repeat until all the cookies/cakes are baked.

Once completely cool sprinkle each cake/cookie generously with icing sugar. Eat.

The awesome tea towel is by the gorgeous Claire at Miso Funky! Get your own!


potentialandexpectations said...

OH!!!! Those look wonderful! And I'm pretty sure we can do them egg-free (we use ground flaxseed, it acts like egg). CANNOT wait to try them!!!

Love the photo of your peanut. That big udder is just too funny! :D

Covetables said...

Great suggestion re. egg free. I imagine that would work really well!