PUMPKIN CARROT COOKIES
Hi and welcome to our website!
Happy Halloween!
If you are looking for a tasty cookie with simple ingredients and lots of spice, you found it. So make yourself a cup of tea and sit back and enjoy our recipe and video tutorial to make yours today!
Cook carrots fresh in water with no salt, then when fork tender remove from water and mash or blended together. Sit aside let cool to room temperature until ready to use it.
Cream shortening and sugar together and then add vanilla and pumpkin spice, so tasty!
Alternate carrots and flour to creamed shortening and sugar mixture.
These tasty cookies are good anytime of the year but this time of the year they are extra special, I hope you are still interested in making them. Continue on to more pictures and steps to make yours today.
This is also a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- White sugar - ¾ cup
- Vanilla - ½ tsp
- Egg - 1 large
- All-Purpose Flour - 2 cups
- Pumpkin spice - 2 tsp
- Shortening - 1 cup
- Almond extract - ½ tsp
- Mashed carrots - 1 cup, cooked
- Baking powder - 2 tsp
- BUTTER PUMPKIN ICING:
- Butter or margarine - ½ cup
- Pumpkin spice - 1 or 2 tsp
- Confectionary sugar - 1½ cups
- Vanilla extract - ½ tsp
- Water - 1 tbsp
Instructions
METHOD FOR COOKIES:
First add water to a medium saucepan and start to boil on stove top, then peel and rinse carrots and cut in small pieces to cook faster. After cooked drain water off then mash carrots and let come to room temperature before using.
Cream together in a medium bowl, sugar and shortening, then add vanilla, almond extract, salt and pumpkin spice.
Crack egg in a separate bowl and beat with a fork, then after add beaten egg to mixture and blend together.
Then alternating mashed carrots and sifted flour and baking powder to the mixture, then fold everything together until all blended and ready to use.
Then get cookie sheet ready by placing a piece of parchment paper on top, then scoop one teaspoon full of cookie batter on sheet leaving a inch apart each one. Continue doing this until all batter is used.
Pre-heat oven to 350ºF and set the timer to 10 to 12 minutes baking time. When baked remove from oven and place on cooling rack then serve plain or icing.
METHOD FOR BUTTER PUMPKIN ICING:
In a small bowl add butter, pumpkin spice and vanilla and mix together by hand or with blender. Until creamed together.
Then slowly add confectionary sugar until all blended and creamy, then spread on cookies or with decorator. Add candy sprinkles or chocolate chips.
Bonita’s Tips:
Spices for pumpkin spice is_ cinnamon, ginger, all-spice, cloves, and nutmeg, only make enough for one time if you don’t have access to pumpkin spice in the stores. If you like to make more add Sulphites, used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms.
Allergens
Making cookies with your kids or grandkids is so special, these are a prefect family time event. Only a few simple ingredients that you will have in your pantry already.
The decorating is up to you, I will share with you a delicious spicy icing to do so. We had so much fun decorating ours and getting them ready for the kids on Halloween day. We also shared then with family, friends and neighbours close by. Continue on to more cookies making photos!
Pumpkin pie spice got five tasty ingredients, cinnamon, ginger, all-spice, cloves and nutmeg, if you don’t have it already in your pantry. But you would like to make a batch of spices yourself you will need a preservative to maintain food colour and prolong shelf-life, add Sulphites. But if it only for one time use don’t add it only the spices will do.
Happy that this is not a huge recipe. 48 cookies is enough.