The Treats Truck's Pumpkin Swirl Cookies
The Treats Truck's Pumpkin Swirl Cookies could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 24. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 175 calories. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 82 people were glad they tried this recipe. It is brought to you by Serious Eats. If you have flour, baking powder, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Try The Treats Truck's Sugar Dot Cookies, The Treats Truck's Caramel Crème Sandwich Cookies, and The Treats Truck's Super-Duper Layer Bars for similar recipes.
Servings: 24
Ingredients:
¼ teaspoon almond extract
¼ teaspoon baking powder
¾ cup (1½ sticks) butter, softened
2 tablespoons butter, melted
3 tablespoons canned pumpkin puree
1¼ cups confectioners' sugar
¼ cup packed dark brown sugar
1 egg
2 cups flour
¼ teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ teaspoon vanilla extract
1¼ cups white sugar
Equipment:
sifter
whisk
bowl
baking paper
wax paper
baking sheet
oven
butter knife
Cooking instruction summary:
Procedures 1 To make the dough, using a fork, whisk, or sifter, mix the flour, cinnamon, baking powder, and salt in a large bowl and set aside. 2 In a bowl or mixer, cream the butter and sugar. 3 In a small bowl, mix the egg, vanilla, and almond extract. 4 Pour the egg mixture into the butter/sugar mixture and mix until combined. Gradually add the flour mixture and mix just until the ingredients are incorporated. Don't overmix—you want the dough to be stiff but not tough. 5 Roll the dough between a piece of folded parchment paper or wax paper to create a 12 by 9-inch rectangle. Place the wrapped dough flat on a baking sheet and freeze until firm, about 15 minutes. 6 To make the filling, mix the pumpkin puree, pumpkin spice, and brown sugar together in a small bowl. 7 To assemble, peel the top layer of parchment paper from the dough. Spread a thin layer of filling over the entire rectangle of dough. You should still be able to see the dough through the filling. You may not need all the filling. 8 Starting on a long side of the rectangle, roll up the dough like a cake roll. Wrap the roll tightly in parchment paper, place it seam side down on the baking sheet, and freeze for at least 1 hour. 9 Preheat the oven to 375°F and line a baking sheet with parchment. 10 Remove the parchment and carefully cut the roll into 1/4 inch-thick slices. Place the cookies 2 inches apart on the baking sheet. 11 Bake for 8 to 10 minutes, or until the edges start to turn golden brown. Let them cool on the baking sheet. 12 To make the glaze, combine the pumpkin puree and butter. Add the confectioner’s sugar, cinnamon, and allspice and mix well. 13 If you want to be fancy, put the glaze in a small piping bag and decorate the cookies with a dashing squiggle or curlicue! Or, just use a butter knife to spread a swish of glaze across the top.
Step by step:
1. 1
2. To make the dough, using a fork, whisk, or sifter, mix the flour, cinnamon, baking powder, and salt in a large bowl and set aside.
3. 2
4. In a bowl or mixer, cream the butter and sugar.
5. 3
6. In a small bowl, mix the egg, vanilla, and almond extract.
7. 4
8. Pour the egg mixture into the butter/sugar mixture and mix until combined. Gradually add the flour mixture and mix just until the ingredients are incorporated. Don't overmix—you want the dough to be stiff but not tough.
9. 5
10. Roll the dough between a piece of folded parchment paper or wax paper to create a 12 by 9-inch rectangle.
11. Place the wrapped dough flat on a baking sheet and freeze until firm, about 15 minutes.
12. 6
13. To make the filling, mix the pumpkin puree, pumpkin spice, and brown sugar together in a small bowl.
14. 7
15. To assemble, peel the top layer of parchment paper from the dough.
16. Spread a thin layer of filling over the entire rectangle of dough. You should still be able to see the dough through the filling. You may not need all the filling.
17. 8
18. Starting on a long side of the rectangle, roll up the dough like a cake roll. Wrap the roll tightly in parchment paper, place it seam side down on the baking sheet, and freeze for at least 1 hour.
19. 9
20. Preheat the oven to 375°F and line a baking sheet with parchment.
21. 10
22. Remove the parchment and carefully cut the roll into 1/4 inch-thick slices.
23. Place the cookies 2 inches apart on the baking sheet.
24. 11
25. Bake for 8 to 10 minutes, or until the edges start to turn golden brown.
26. Let them cool on the baking sheet.
27. 12
28. To make the glaze, combine the pumpkin puree and butter.
29. Add the confectioner’s sugar, cinnamon, and allspice and mix well.
30. 13
31. If you want to be fancy, put the glaze in a small piping bag and decorate the cookies with a dashing squiggle or curlicue! Or, just use a butter knife to spread a swish of glaze across the top.
Nutrition Information:
covered percent of daily need
