Assigned Tags / Keywords:

baking, confectionery, cookie, eggs, pumpkin, puree

Ingredients per portions

120 g	butter, softened
250 g	brown sugar
2 medium	eggs, beaten
250 g	pumpkin purée, fresh or canned
250 g	flour
3 tsp	baking powder
100 g	nuts, chopped
½ tsp	nutmeg

Preheat oven to 200°C.

Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.

In a separate bowl, combine flour, baking powder and spices and mix until well combined.

Combine pumpkin mixture with the dry ingredients and stir in chopped nuts.

Drop by teaspoonful onto a greased cookie sheet and bake for about 15 minutes.

Allow to cool 1 minute, then remove using a spatula and continue cooling on a wire rack. Store in an airtight container.

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