Description
A unique fusion of sweet pumpkin and spicy Sichuan flavors in a soft, savory cookie.
Ingredients
Scale
For the Crust:
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1 egg
- 2 tbsp doubanjiang (fermented chili bean paste)
- 1 tsp Sichuan peppercorns, ground
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 green onions, finely chopped
- 1 tbsp soy sauce
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, maple syrup, and doubanjiang until smooth. Beat in egg and pumpkin puree.
- In another bowl, whisk together flour, ground Sichuan peppercorns, baking soda, and salt. Gradually mix into wet ingredients until combined. Fold in green onions.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.