Pumpkin Cookies with Pistachios
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 24 cookies
Ingredients
- 1 cup fresh or canned pumpkin purée
- 2 cups all-purpose flour
- ½ cup pistachios, unsalted, roasted and coarsely chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Procedure
The pumpkin purée makes this cookie batter slightly more moist then a traditional batter. Add more or less spice depending on your personal taste. If you cannot find unsalted pistachios, you can use salted roasted pistachios; however, you must omit the additional salt from the recipe.
Preheat the oven to 350°F and position an oven rack in the center. Line 2 baking sheets with silpat or parchment paper.
In medium bowl, combine the flour, pistachios, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. If you are using salted pistachios, omit adding the salt.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the sugars until light and fluffy, about 4 minutes. Use a silicone spatula to scrape down the side of the bowl and add the egg and vanilla, until well combined. Scrape down the side of the bowl and add the pumpkin purée and beat until fully incorporated, about 2 minutes.
Scrape down the sides of the bowl and add all of the flour and pistachio mixture. Mix on low speed, until just incorporated.
Scoop a tablespoon sized mound of dough onto the baking sheet, spacing them 1 inch apart. Bake one sheet at a time until the bottoms of the cookies are golden-brown, about 25 minutes. Immediately transfer to the cookies to a rack and cool completely.
Preheat the oven to 350°F and position an oven rack in the center. Line 2 baking sheets with silpat or parchment paper.
In medium bowl, combine the flour, pistachios, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. If you are using salted pistachios, omit adding the salt.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the sugars until light and fluffy, about 4 minutes. Use a silicone spatula to scrape down the side of the bowl and add the egg and vanilla, until well combined. Scrape down the side of the bowl and add the pumpkin purée and beat until fully incorporated, about 2 minutes.
Scrape down the sides of the bowl and add all of the flour and pistachio mixture. Mix on low speed, until just incorporated.
Scoop a tablespoon sized mound of dough onto the baking sheet, spacing them 1 inch apart. Bake one sheet at a time until the bottoms of the cookies are golden-brown, about 25 minutes. Immediately transfer to the cookies to a rack and cool completely.
Pumpkin Cookies with Pistachios
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 24 cookies
Ingredients
- 1 cup fresh or canned pumpkin purée
- 2 cups all-purpose flour
- ½ cup pistachios, unsalted, roasted and coarsely chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Procedure
The pumpkin purée makes this cookie batter slightly more moist then a traditional batter. Add more or less spice depending on your personal taste. If you cannot find unsalted pistachios, you can use salted roasted pistachios; however, you must omit the additional salt from the recipe.
Preheat the oven to 350°F and position an oven rack in the center. Line 2 baking sheets with silpat or parchment paper.
In medium bowl, combine the flour, pistachios, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. If you are using salted pistachios, omit adding the salt.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the sugars until light and fluffy, about 4 minutes. Use a silicone spatula to scrape down the side of the bowl and add the egg and vanilla, until well combined. Scrape down the side of the bowl and add the pumpkin purée and beat until fully incorporated, about 2 minutes.
Scrape down the sides of the bowl and add all of the flour and pistachio mixture. Mix on low speed, until just incorporated.
Scoop a tablespoon sized mound of dough onto the baking sheet, spacing them 1 inch apart. Bake one sheet at a time until the bottoms of the cookies are golden-brown, about 25 minutes. Immediately transfer to the cookies to a rack and cool completely.
Preheat the oven to 350°F and position an oven rack in the center. Line 2 baking sheets with silpat or parchment paper.
In medium bowl, combine the flour, pistachios, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. If you are using salted pistachios, omit adding the salt.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with the sugars until light and fluffy, about 4 minutes. Use a silicone spatula to scrape down the side of the bowl and add the egg and vanilla, until well combined. Scrape down the side of the bowl and add the pumpkin purée and beat until fully incorporated, about 2 minutes.
Scrape down the sides of the bowl and add all of the flour and pistachio mixture. Mix on low speed, until just incorporated.
Scoop a tablespoon sized mound of dough onto the baking sheet, spacing them 1 inch apart. Bake one sheet at a time until the bottoms of the cookies are golden-brown, about 25 minutes. Immediately transfer to the cookies to a rack and cool completely.