Falling for pumpkin: an autumn romance.
I will admit I am being dramatic, but I do enjoy the substance. Now that the closest Trader Joe’s is five hours away from where I live, I miss my easy access to the store brand’s pumpkin butter, which satisfied the intensest of pumpkin cravings.
I had not made anything pumpkin yet, and the recipe looked like a good experiment.
Ready to mix:
The [very edible, owing to the lack of eggs] batter:
About to go in the oven:
And ready to eat:
I added a powdered sugar and cinnamon glaze because the solid pumpkin and almond butter flavor needed something more.
Given that I’ve not made such non-traditional cookies (without the standard flour, eggs, etc.) before, the dense texture surprised me, but I found it very fitting with the pumpkin. Pumpkin baked goods, in my opinion, should not be too airy because it’s a heavy, moist substance.
However, the almond butter came through a little too strongly in the end. I wonder if cutting back the almond butter or combining it with natural peanut butter would allow the pumpkin flavor to come through more strongly.
Tweaking the ratios would be simple because tasting the dough is more than permissible with the omission of eggs.
What are your favorite pumpkin recipes?