2 and 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg( powdered)
1/4 teaspoon salt
1 and 1/2 cups white granulated sugar
1/2 cup melted butter( 8 tablespoons=1 stick)
1 cup mashed pumpkin
1 teaspoon vanilla
First mix the dry ingredients together – the flour, the baking soda, the baking powder, the cinnamon, the nutmeg and the salt. Next mix the butter and sugar in a big pan and add the mashed pumpkin, the egg ant the vanilla. Stir until well blended. Add the dry ingredients to the pumpkin mixture. Stir thoroughly until well blended.
* Now my personal experience shows that if you are using freshly mashed (baked or boiled) pumpkin there is a difference in the cookie dough afterwards. If you are going to use canned pumpkin I would recommend using 2 cups of flower instead of 2 and 1/2 cups.
Preheat the oven at 350F and place the dough with a teaspoon on parchment paper in a pan. Bake 15 min at the same temperature. When you take the cookies out of the oven , leave them 2 minutes in the pan and then put them on a rack ( or parchment paper) to cool down.
My friend’s original recipe is with a glaze, but I used chocolate instead. You can make different cookies- with glaze, dipped in chocolate and then roll on chopped walnuts ( see the picture), covered in chocolate and with a pecan on top ( see the picture).
This recipe makes around 40 cookies.
The icing glaze recipe:
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla
Mix all the ingredients together ( I recommend sifting the powdered sugar beforehand). If the glaze is ticker so you can’t spread it- continue to add milk one teaspoon at a time and see if the mixture is spreadable.
Mix in a pan and melt on the stove on warm. Stir thoroughly. When well blended and dark brown on color, take the cool cookies and either dip half of them and then roll over chopped walnuts, or cover them with chocolate on a rack and place a pecan on top.
Leave them on the rack until the chocolate is completely cool.
For people speaking Bulgarian, here is Tannita’s recipe website: