• Prep Time 15 minutes
  • Cook Time 15 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g pumpkin (bake in oven until caramelised)
  • 30g honey
  • 125g sugar
  • 225g Anchor Unsalted Butter
  • 100g eggs
  • 5g vanilla essence
  • 370g all purpose flour
  • pumpkin seeds


  1. Note: Bake pumpkin (brushed with honey) in oven (175C) for 25 minutes or until roasted ad caramelised
  2. Preheat oven to 175C. Line a baking sheet with parchment paper.
  3. In a large bowl, cream together cooled caramelised pumpkin, sugar, and Anchor Unsalted Butter until light and fluffy. Add in eggs, and vanilla. Beat until well combined.
  4. Gradually add in flour and mix until dough forms.
  5. Fill your piping bag with dough and press out in strips. Decorate with pumpkin seeds.
  6. Bake the cookies for about 10 minutes, or until lightly golden brown.
  7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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