Pumpkin cookies with caramel sauce

Category: Bakery products
Pumpkin cookies with caramel sauce

Ingredients

raw pumpkin (grated) ~ 300 gr
sugar 4 tbsp. l
pumpkin juice 4 tbsp. l
honey 1 tbsp. l
butter 100 g
flour 300 g
soda 1/4 tsp
eggs 1 PC

Cooking method

  • Grate the pumpkin on a fine grater, cover with sugar and leave in the refrigerator overnight. I used Hokkaido pumpkin. It is very bright, though not very juicy, but in this recipe it is even better.
  • The next day, squeeze the resulting juice well.
  • Take 4 tablespoons of pumpkin juice, butter, honey and heat in a saucepan until the butter melts.
  • Mix the squeezed pumpkin with flour and soda.
  • Pour in warm mixture and add egg.
  • Knead the dough. It depends on the moisture content of the pumpkin, if very soft and sticky, add flour.
  • Roll out the dough on a floured surface (0.5-0.7 mm thick) and cut the cookies with molds (or just circles).
  • Bake for 15-20 minutes at 180 degrees (convection).
  • The cookies are soft, tasty and aromatic, they do not stale for a long time.
  • We ate cookies with caramel pumpkin sauce
  • Pumpkin cookies with caramel sauce
  • Pumpkin cookies with caramel sauce
  • Delicious and with lentil jam
  • Pumpkin cookies with caramel sauce

The dish is designed for

~ 35-40 pcs

Cooking program:

oven

Note

I used Irina Chadeeva's pumpkin butterscotch cookie recipe 🔗 , but did not make toffee, but simply spread the cookies with pumpkin-caramel sauce, which I had.
And Irina did it with toffee recipe before, it's also very tasty.

Olya_
Checkmark, well, as always incomparable. I love your recipes Briefly, with a twist and useful. I have a lot in my bookmarks.
Tumanchik
Well, how can you resist! And what color ... Tasty and healthy! And about caramel I just dream to try! It's time to disassemble the pumpkins! Thanks for the recipe!
Gala
Olya, Thank you!
Irina, these are cookies, yes with caramel. And the color also pleased me very much. It's time, it's time to disassemble the pumpkin. It is not translated for me.
Olga VB
Galawhere to ask something better
There will be a lot of juice from the pumpkin, it's a pity to pour it out. Is it possible to make caramel sauce on this juice or it won't work without pulp?
I have a frozen pumpkin, a lot of liquid leaks from it
More questions.
Is 300 g pumpkin already pressed?
If cookies are eaten without sauce, are they not sweet enough? In the same place, when the pumpkin is squeezed out, all the sugar will go into the juice, almost will not remain in the cookies themselves?
ang-kay
How beautiful and mesmerizing. Tasty, no doubt about it. Checkmark, thanks.
prona
How interesting! Bookmarked it! It will have to be tested this week.
Gala
Quote: Olga VB

Is it possible to make caramel sauce on this juice or it won't work without pulp?
I have a frozen pumpkin, a lot of liquid leaks from it
Is 300 g pumpkin already pressed?
If cookies are eaten without sauce, are they not sweet enough?
Olyahow meticulous you are, however
I answer in order.
You can make toffee with juice. In the recipe (I gave the link there) Irina uses it for this. Toffee is also very tasty. My caramel sauce recipe uses pumpkin pulp, it doesn't juice.
Pumpkin for this recipe is freshly grated, not yet pressed 300 gr. I did not weigh the wrung out. The juice flows enough, it is very tasty, you can just drink it. The amount of juice depends on the type of pumpkin. From Hokkaido, there is little juice.
For those with a sweet tooth, perhaps cookies without butterscotch or without sauce may not be sweet enough. I (and specifically asked my husband) have enough sugar.
Gala
Angela, Natasha,
please
What a lovely sunny! Thank you!
Gala
Hope, join the pumpkin delight!
ninza
Galina, there is a pumpkin, though frozen. I want to make your cookies.Thank you!
Gala
Nina, what the consistency of the dough with frozen pumpkin will be, I don't know, I didn't. If you do, write about the result later.
Olga VB
I baked cookies! With toffee! Delicious!
I like that it's not cloying, that there is no annoying taste of pumpkin or honey - everything is in semitones. And I also added orange zest to the dough.
Made from frozen pumpkin. I had it cut into small pieces (on a small Berner), so I couldn't grate it on a grater.
I had to extinguish it in my own juice and oil to such a state that it could be broken with a kneader nozzle. All this was done to me quite successfully by Kesha - he extinguished, and broke, and kneaded the dough.
The dough turned out to be pleasant, plastic, only a little hand and a rolling pin had to be dusted with flour, otherwise everything was exactly according to the recipe.
I added a little salt to the toffee.
The cookie itself turned out to be soft, porous, it holds its shape very well, so it is quite possible to make it with a die. Probably, next time I will do it, although I am not confused now: I rolled it out, poked it with a fork, cut it into squares with a wheel, took the beauty out of the oven 15 minutes later
While this is all cooling down, the result will be clearer tomorrow, but I have already tried with the undercooked toffee, and now it is very important not to swallow everything else quickly, but at least leave something to my spouse
Checkmark, thanks a lot!
Gala
Olya, that's great that everything worked out! You can do it with frozen pumpkin. Bring your cookies here to see if you haven't eaten yet.
Olga VB
Oh, Checkmark, there is already a kind of unmarketable, everything is collected in a box and melts before our eyes, no matter how I look - already a few things less
By the way, my husband said that he didn’t like a pumpkin, because he was overfed with it in childhood, and now it turned out that he loves it very much, he will not be praised enough
I also want to do the same with carrots later.
Gala
Quote: Olga VB

By the way, my husband said he didn't like pumpkin.
Ol, I also hated to rub pumpkin before, until I began to cook it myself.
Quote: Olga VB
I also want to do the same with carrots later.
An interesting option, but not the fact that it will be as good as with a pumpkin.

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