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Les Marchés Publics de Montréal

Pumpkin-Apricot Cookies

All recipes |  Desserts and snacks

Pumpkin-Apricot Cookies, Desserts et collations
  • Save the Pumpkins: Two Spooky (but Sweet and Savoury) Recipes!
    From zombies to fairies… only Louise Gagnon, author of Sous le charme des courges et des citrouilles, could concoct such delicious and creative recipes.

    Ingredients

    Makes about 40 cookies.

    • 175 ml (3/4 cup) or 100 g whole-wheat flour
    • 125 (1/2 cup) or 65 g unbleached, all-purpose white flour, sifted
    • 1 ½ tsp. baking powder
    • ¼ tsp. salt
    • 125 ml (1/2 cup) dried apricots, finely chopped
    • 125 ml (1/2 cup) walnuts
    • 80 ml (1/3 cup) white chocolate chips
    • 60 ml (1/4 cup) softened butter
    • 125 ml (1/2 cup) brown sugar
    • 180 ml (3/4 cup) pumpkin purée*
    • 1 egg, well beaten
    • 1 tsp. vanilla extract
    • Zest of ½ orange

    Preparation

    1. Place the rack in the middle of the oven. Preheat a conventional oven to 190°C (375°F) or a convection oven to 180°C (350°F).
    2. In a bowl, mix the flour, baking powder and salt. Add the dried apricots, walnuts and white chocolate chips. Set aside.
    3. In a mixer, cream the butter and gradually add the brown sugar and blend to a light consistency. Add the pumpkin purée, egg, vanilla and orange zest. Mix well. Fold in the dry ingredients with a wooden spoon.
    4. Drop spoonfuls of the batter onto a greased cookie sheet. Bake for about 15 minutes. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Repeat with the rest of the batter.

    *Pumpkin purée

    1. You will need 500 g of whole pumpkin to get 250 ml of purée, so for this recipe, you will need a pumpkin that weighs at least 360 g.

    To make the purée:

    1. Cut the pumpkin in half and remove the seeds and fibrous interior.
    2. Cook in the oven, with the cut side laying on a cookie sheet, at 190°C (375°F), until the flesh is tender when you poke it through the skin with a knife (approximately 30 to 40 minutes).
    3. Let it cool, scrape off the flesh and run it through a food processer.
    For more information (in French only):
    Sous le charme des courges et des citrouilles, by Louise Gagnon (Éditions de l’Homme).
    This book is available at Librairie Gourmande – Jean-Talon Market


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