Light, soft, a little chewy, beautifully spiced pumpkin cookies. I love a bit of variety in my life and I’ll be honest and say that I much prefer a firm chewy and a little bit crispy round the edges kind of cookie. These cookies kind of took me by surprise. I initially was going for more of a gingersnap cookie, but clearly didn’t get my ratios right ingredient wise. These things happen for a reason sometimes and all was not lost!
Cassava flour actually has a wonderful flavour as well as it being super easy to use. I think it lends itself beautifully to cookies which you can pretty much seem to sub 1 for 1 in reason to replace standard plain flour.
I use Ottos Cassava flour which was sent to me and then I just had to repurchase via iherb! I’m a convert through and through.
I actually made these before Halloween but didn’t get around to sharing them, the reality behind food blogging and working a full time job. I used to always put recipe testing and blogging before life, not catching up with friends at the weekend just so I could get some recipes created and snapped on both of my days off. I’ve finally got the perfect balance and where everything ebbs and flows. No pressure, it’s not a job, just a hobby, albeit one that I love and that has some nice edible rewards.
Preheat oven to 180C (350F). Cream together sugar and butter in a bowl before adding the pumpkin. Add the vanilla extract and egg to the sugar and butter mix. In a separate bowl mix together the remaining ingredients. Add the dry ingredients to the wet ingredients, folding together to combine. Divide the dough into 12 balls. Place onto a baking paper lined tray; press the dough balls down to form cookies close to the end size in diameter you would like as they only spread a little. Bake for 12 minutes. Allow to cool on the tray. Store in the fridge for a firmer consistency which I prefer for up to five days in a glass container.
Soft Lightly Chewy Pumpkin Cookies
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