Pumpkinetts
Pumpketts are soft, spiced cookies with rich pumpkin flavor and warming spices, perfect for fall gatherings and holiday celebrations, appealing to all pumpkin lovers.
Ingredients
Instructions
- Mix thoroughly all ingredients in a large bowl.
- Drop spoonfuls of dough onto greased cookie sheets.
- Bake at 375°F (190°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with applesauce. If you prefer a spicier flavor, increase the ginger to 1/2 teaspoon. Ensure the pumpkin is well-drained to avoid excess moisture in the dough. For an added twist, consider folding in chocolate chips or nuts. These Pumpkinetts are a delightful variation on traditional cookies, perfect for fall baking.
Serving Suggestions
These Pumpkinetts are best served warm with a dusting of powdered sugar or a drizzle of icing. They pair beautifully with a cup of spiced chai or coffee. For a festive touch, consider serving them alongside American recipes like Buttery Crunch Topped Tomatoes for a unique dessert spread at gatherings.
Storage & Reheating
Store leftover Pumpkinetts in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, warm in the oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkinetts contains roughly 883 calories, with 2g protein, 21g carbohydrates, and 91g fat. It is an excellent source of calcium (24% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2687mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just ensure to cook and mash the pumpkin until smooth. It’s best to use a sugar pumpkin for this recipe, as it has the right sweetness and texture. Make sure to drain any excess moisture to maintain the right consistency in your dough.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both will add a rich flavor to your Pumpkinetts. Just remember that butter will make the cookies slightly crispier, while coconut oil may impart a hint of coconut flavor.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden brown around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them, as baking times may vary slightly depending on your oven and the size of the dough spoonfuls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).