Social media is pumpkin mad. Its that time of year again where every second recipe posted is pumpkin related. Being in the southern hemisphere I feel left out goddamn it! Pumpkins aren't really in season anymore. That hasn't stopped global conglomerates like Starbucks from releasing pumpkin spice lattes this year (to the excitement of many). But in Spring it feels wrong. When the mercury is pushing upwards into the 30's (80's & 90's for you Fahrenheiter's) you don't want pumpkins and crackling firesides and all that cozy imagery. You want ice lollies, sun dresses, bare feet and swimming pools. So on a misty Halloween morning that one could almost mistake for Fall, I made a batch of cookies. In the shape of pumpkins. With pumpkin pie spice. For just a small taste of the autumn I am missing.
Eerie and misty. My favourite kind of day. A bakers day.
If like me you live outside of the states you will have to make your own mix. Which is hardly any effort at all. I thought pumpkin spice had pumpkin in it. Turns out it is just the collection of spices used in pumpkin pie.
Pumpkin Spice Mix
- 3 Tbsp ground cinnamon
- 3 tsp ground ginger
- 2 tsp allspice
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- Put all spices into a small bowl and stir to combine.
- Pour into a cute jar and mark as pumpkin spice to be used as required.
Pumpkin Spice Pumpkins
- 120g butter
- 175g dark brown sugar
- 4 Tbsp golden syrup
- 380g Plain flour
- 1 Tbsp pumpkin spice
- 1 tsp bicarb soda
- 1 egg beaten
- 1 quantity royal icing
- food dye in desired colours (I used orange and green for my little pumpkins)
- Preheat oven to 190C/375F. Line a baking tray with non-stick parchment paper.
- Melt butter, sugar and syrup together in a small saucepan over medium heat until sugar is dissolved and butter is melted. Set aside to cool.
- Sift the dry flour, spice and bicarb into bowl and pour butter mixture into a well in the centre. Stir to combine.
- Add the egg and mix again.
- Turn out dough onto a lightly floured surface and knead lightly. Add more flour if dough is too sticky.
- Refrigerate dough for 30 minutes or until ready to use.
- Roll out to 1cm thick and using a cookie cutter cut into shapes. Rework and roll the scraps of dough. Lay shapes onto prepared baking tray at least 2cm apart.
- Bake in oven for 10 -12 minutes or until golden brown.
- Transfer to a wire rack to cook.
- Prepare royal icing, separate into two bowls. Add a few drops of orange food dye to first bowl and stir. Add more colour to achieve your desired shade. Do the same to the second bowl of royal icing using the green food dye. Ice cooled cookies.
- I followed this guide to ice my pumpkin cookies