Pumpkin Pfeffernussen
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Description
Spicy and delicious!
Ingredients
Bowl 1:
- 2/3c brown sugar
- 1/2c butter/shortening/lard
- 6T molasses
- 6T pumpkin puree
- 2tsp vanilla extract
- (optional) 2tsp orange peel
Bowl 2:
- 2c + 2T flour
- 2/3c almond meal
- 1T baking powder
- 2tsp allspice
- 1tsp cloves
- 1tsp nutmeg
- 1tsp cinnamon
- 1tsp ginger
- 1/2tsp black pepper
- 1/2tsp salt
- (optional) 1/8tsp cayenne pepper
Cooking Instructions
- Preheat the oven to 180C/350F
- Mix together the butter and pumpkin puree first
- Add the rest of the ingredients for bowl 1, and blend until... well... minimally lumpy. You shouldn't have lumps of brown sugar, you probably will have smaller than pea sized lumps of butter
- Measure the spices first, so you're sure you got all of them
- Mix together bowl 2 in a large (2qt or larger!) mixing bowl, until the colour is consistent.
- Add bowl 1 to bowl 2 and stir until stirring doesn't help. Then, knead until the colour is consistent and there's no flour stuck to the bottom of the bowl.
- Using a 1T cookie scoop (or a measuring tablespoon and your hands) make balls of dough and put them on a greased or lined cookie sheet. You should be able to get 36 at that size.
- Bake in batches of 12 ('cause that's what fits on a sheet) for 13-15 minutes.
- Cool before storing in ziploc bags or tupperware. They will dry out, if they're not sealed, but you're probably going to dunk them in tea anyway, so ymmv.
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