Pumpkin Spice Cakeletts

So its the season for Halloween! And all things spooky, tricky, and sweet! Not to mention the all round favourite Pumpkin Spice! Here is an amazing pumpkin spice cakelette recipe for you guys to use when youve got the insides of your carved pumpkin just staring at you, and you dont have the heart to throw it away! They are filled with pumpkin goodness, and perfect for this season!

Here’s how you make them!

INGREDIENTS

2 1/2 cups flour
2 tsps cornstarch
1/2 tsp cream of tartar (dont worry if you dont have it, this gives just a slight tartness and helps in holding them together, however they will taste just as great without it)
3/4 tsps baking soda
1/4 tsp salt
2 tsps cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
3/4 cup unsalted butter , at room temperature
3/4 cup packed brown sugar
1/2 cup sugar
1 large egg yolk
2 tsps vanilla
1 cup pumpkin puree (just take the insides of your pumpkin, add half a cup of water, and set to boil and simmer down on the stove. Once its simmerd and the pumpkin is soft, push it through a seive, and let it cool before using it in the recipe – depending on how much pumpkin you have, this should take about 15-20 min for 1 cup of puree)

Cinnamon Sugar Coating

1/4 cup granulated sugar
1 1/2 tsps cinnamon

METHOD

Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
In a stand mixer (or hand held) beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin puree.
Slowly add in the flour mixture. The dough will be very sticky.
Roll the dough out into a long log (maybe two, so it is easier to store) and cover with clingfilm and freeze for at least 2 hours or up to 2 days.
When ready to bake, take the dough out of the freezer. Let it rest a little.
Preheat the oven to 175C degrees and line 2 cookie trays with baking paper or silicone baking mats.
In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
Slice the dough evenly into cookies shapes and then form each slice into balls, then roll in the cinnamon sugar coating.
Place the cookies on the cookie sheets about 2 inches apart.
Bake for about 8-10 minutes until the tops look almost set.