Pumpkin Spice Jam and Chestnut Cookies: A Heartfelt Tribute to Autumn Flavors
Introduction
Autumn is a season of cozy sweaters, falling leaves, and comforting flavors that warm the soul. Among these delights are Pumpkin Spice Jam and Chestnut Cookies—an irresistible treat that captures the essence of fall in every bite. These cookies, with their spiced pumpkin jam and nutty chestnut flour, are perfect for sharing with loved ones around a crackling fire. For more delightful recipes, consider subscribing to receive them directly to your email!
Why You’ll Love This Recipe
There are countless reasons to adore this recipe! The flavors are rich and enticing, making these cookies hard to resist. They’re surprisingly easy to prepare, making them a great family-friendly baking project. Plus, the aroma wafting from your oven will fill your kitchen with the nostalgic scent of autumn spices, creating an inviting atmosphere.
Ingredients
– 1 cup chestnut flour
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 cup pumpkin spice jam
Necessary Tools
– Medium mixing bowl
– Large mixing bowl
– Whisk
– Electric mixer
– Baking sheets
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
For a twist, consider swapping chestnut flour with almond flour for a different nutty flavor. Add a pinch of ginger to the spice mix for extra warmth. Chopped nuts or dried cranberries can be added to the dough for additional texture and flavor.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
2. In a medium bowl, whisk together chestnut flour, all-purpose flour, baking soda, and salt.
3. In a larger bowl, beat softened butter with granulated and brown sugars until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing thoroughly.
5. Gradually combine the dry ingredients with the wet, forming a soft dough.
6. Blend in cinnamon, nutmeg, and cloves until evenly distributed.
7. Roll tablespoon-sized portions of dough into balls, creating an indentation for the jam.
8. Spoon a small amount of pumpkin spice jam into each indentation.
9. Arrange the dough balls on a baking sheet, spaced 2 inches apart.
10. Bake for 10-12 minutes until golden around the edges, then cool on a wire rack.
Serving Suggestions
Pair these cookies with a hot beverage like chai tea or spiced cider. They are also delicious on their own as a sweet snack during a fall-themed gathering.
Pro Tips for Success
For perfect cookies, ensure butter is adequately softened for easy creaming. Don’t overfill the indents with jam to prevent spills. Allow cookies to cool slightly before transferring them to prevent breakage.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. They can be reheated gently in the oven to revive that freshly-baked warmth.
FAQ Section
1. Can I freeze the dough?
Yes, freeze rolled dough balls without jam for up to 3 months. Thaw, fill with jam, and bake.
2. Is chestnut flour necessary?
Chestnut flour adds a unique flavor, but almond or hazelnut flour can be used as alternatives.
Conclusion
Delight in the simplicity and flavor of Pumpkin Spice Jam and Chestnut Cookies. They’re the perfect blend of autumn spices and nutty depth, making your baking adventures this season truly unforgettable. Don’t forget to share your creations on Instagram or Pinterest!
Nutritional Information
Each cookie approximately contains calories, carbohydrates, fat, protein, and sugars. Enjoy them in moderation for the best experience!
Pumpkin Spice Jam and Chestnut Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a medium bowl, whisk together chestnut flour, all-purpose flour, baking soda, and salt.
- In a larger bowl, beat softened butter with granulated and brown sugars until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing thoroughly.
- Gradually combine the dry ingredients with the wet, forming a soft dough.
- Blend in cinnamon, nutmeg, and cloves until evenly distributed.
- Roll tablespoon-sized portions of dough into balls, creating an indentation for the jam.
- Spoon a small amount of pumpkin spice jam into each indentation.
- Arrange the dough balls on a baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until golden around the edges, then cool on a wire rack.
