Pumpkin and cinnamon cookies
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Ingredients
220g soft butter
120g golden caster sugar
150g muscovado sugar
1 egg, lightly beaten
225g pumpkin, roasted and puréed
1 tsp ground cinnamon
1 tsp cake spice
1 tsp bread soda
240g self-raising flour
A pinch of sea salt
Method
Pre heat your oven to 180°C and line two baking trays with parchment.
Cream the butter with both of the sugars until light and fluffy.
Mix the egg and pumpkin purée until well combined.
Sieve the cinnamon, cake spice and bread soda into the flour and mix well.
Then mix the three bowls of ingredients together until completely combined.
Spoon a dessertspoon-sized balls of the dough onto the prepared baking trays, leaving about two inches between each scoopful. Sprinkle the balls with a little sea salt. Bake the cookies for 10-12 minutes until golden around the edges. Once cool enough to handle place on a wire rack.
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