Ever since I discovered pumpkin last year (in Mexico pumpkin is not very popular and I hadn’t cooked it in any way until last December), I have made a lot of different pumpkin recipes including pumpkin rolls, pumpkin chili and pumpkin mole. Here are all the pumpkin recipes I have posted on this blog.
Why do I like pumpkin so much? Mainly because it is delicious. Pumpkin is one of those fruits (yes it is a fruit) that can be cooked in all the many and creative ways your imagination allows. Pumpkins are also healthy. As with any other fruit, pumpkins are mainly water and low in salt. They contain zero cholesterol. Pumpkins are rich in beta-carotene, an anti-oxidant that helps to reduce certain types of cancer and lowers the risk of heart disease. Delicious and healthy, what a great combination.
Because of this newly found love for pumpkins, I have bookmarked, printed and tried a lot of pumpkin recipes in the last months. And now that Christmas is so close and it is time to bake cookies like crazy, I wanted to bake some pumpkin cookies, although I had never made any before. Fortunately, I had bookmarked Jill’s Pumpkin cookies recipe from her blog Simple Daily Recipes and I could finally come around to make them this week.
I was surprised how tasty they turned out. They are soft and not-too-sweet and if you eat them the next day they taste a lot better. I made a few changes to Jill’s recipe. I didn’t have any nutmeg so I used a little bit of almond extract. I also added a ¼ teaspoon of ground ginger, which gave them a nice, almost imperceptible kick. And I topped each cookie with a roasted pecan. This is one kind of cookies I will be making again.