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Ryan Szulc
Ingredients
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
- 2 tsp pumpkin-pie spice
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 2 eggs
- 1/2 cup pumpkin purée
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup coarse sugar
- Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
- In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
- Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
- Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
- 79 calories
- 1 g protein
- 12 g carbohydrates
- 3 g fat
- 21 mg sodium
User comments (2)
-
I just made this recipe, in fact it is in the now for it's second baking. Seems fine, had a taste, tastes good. Here is the thing, I followed this recipe exactly, except I substituted apple puree for pumpkin, however I had to add at least another cup of flour to get it to any kind of consistency that was useable. It came out more like a batter than a dough, so just a heads up!
-
The consistancy depends on how hot or cold it is in the specific room.. you may need more or exectly the amount of flour needed.
