Deze Pompoenstokjeskoekjes are hard and crunchy coffee stirrers. These fun pumpkin cookie sticks are perfect for stirring your latte and releasing light, sweet, and spicy flavors. Bonus, if you dunk them for a few minutes, they soften and you can crunch on them.
I love making everything pumpkin when the fall season starts, from my Pompoen donutgaatjes naar mijn Pompoen scones but I was craving for a very pumpkin sidekick for my Gezonde pompoen-kruidenlatte. These cookie sticks that you can dip into hot drinks to make them soft and moist.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Pompoenstokjeskoekjes
Deze Pompoenstokjeskoekjes are hard and crunchy coffee stirrers. These fun pumpkin cookie sticks are perfect for stirring your latte and releasing light, sweet, and spicy flavors. Bonus, if you dunk them for a few minutes, they soften and you can crunch on them.
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porties: 16 sticks
Calorieën: 69.9 kcal
Ingrediënten
- 1 ½ cups Meel voor alle doeleinden - + little more to work the dough (note 1)
- ½ cup Pompoen puree - (notitie 2)
- ⅓ cup Bruine suiker - (notitie 3)
- ¼ cup Olijfolie met milde smaak
- ¼ theelepel Bakpoeder
- 2 theelepels Pompoentaartkruiden - (notitie 4)
- 1 theelepel Vanille-extract - optioneel (noot 5)
To Coat
- 1 eetlepel Ahornsiroop - (notitie 6)
- 1 theelepel Pompoentaartkruiden - (notitie 4)
- ⅓ cup Ongeraffineerde rietsuiker - (notitie 3)
Instructies
- Verwarm de oven voor op 375 ° F (190 ° C).
- Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl or the bowl of your stand mixer, add pumpkin puree, oil, flour, brown sugar, baking powder, pumpkin pie spices, and vanilla extract.
- Stir with a silicone spatula, then use your hands to knead the dough. It will be sticky. If it's too sticky, add a bit more flour, up to 2-3 tablespoons, but keep the dough soft. You can also use your stand mixer's paddle attachment or dough hook to form the dough.
- Lightly flour a work surface. Place the dough on the surface and sprinkle extra flour on top of it so it doesn't stick to your rolling pin.
- Press and roll into a 6-inch by 9-inch rectangle (15 cm x 22 cm) and about 0.4-inch thick (1 cm).
- Use a sharp knife or cutting wheel to cut out strips of dough. I made about 16 sticks, 0.2 inches wide (5 mm).
- Brush the top of each strip with maple syrup, then sprinkle the pumpkin spice sugar mixture to stick on top.
- Place each stick gently on the baking sheet, with the no-sugar side down on the baking sheet. Leave space between each cookie strip so they don't stick to each other. They won't expand in the oven, so it doesn't have to be a large space.
- Bake the pumpkin stick cookies for 16-20 minutes at 375°F (190°C). The longer they bake, the harder they are, which means they can be dipped longer in hot drinks. Don't overbake them, or they will become too hard to bite into. The best time is 18 minutes, or until golden brown and slightly golden on top.
- Laat ze 15 minuten afkoelen in de pan en daarna op een rooster.
- Serve as a coffee cookie dipper or stirrer to release flavor in your drink, then eat as they soften in your drink.
Notes
Opslag: You can store at room temperature in an airtight container for up to 1 week.
Notes 1Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.
Notes 2: I am using canned pumpkin puree. It’s 100% pumpkin, no added oil or sugar. You can use homemade pumpkin puree too, but not pumpkin pie filling, or it will be very sweet.
Notes 3: Any crystal sweetener works, including sugar or coconut sugar.
Notes 4: You can swap for ground cinnamon.
Notes 5: You can also try 1/2 teaspoon of almond extract.
Notes 6: Any liquid sweetener will also work.
Voedingsbegeleiding
Portie: 1stok | Calorieën: 69.9kcal | Koolhydraten: 16.4g | Eiwit: 0.9g | Vet: 0.2g | Verzadigd vet: 0.05g | Meervoudig onverzadigd vet: 0.04g | Enkelvoudig onverzadigd vet: 0.01g | Natrium: 2.2mg | Kalium: 36mg | Vezels: 0.5g | Suiker: 9.7g | Vitamine A: 1192.5IU | Vitamine C: 0.4mg | Calcium: 11mg | Ijzer: 0.6mg | Magnesium: 4.7mg | Fosfor: 11.8mg | zink: 0.1mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
You only need 5 base ingredients for the dough and a few more if you want to make the optional coating.
- Meel voor alle doeleinden – Choose a high-quality, unbleached all-purpose flour for the best texture. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
- Pompoen puree – Opt for 100% pure canned pumpkin puree without added sugars or spices. Alternatively, you can make your own by roasting and pureeing fresh pumpkin.
- Bruine suiker – Light or dark brown sugar both work well. For a less processed option, coconut sugar can be used as a substitute.
- Olijfolie met milde smaak – or any low flavor oil you like including melted plant-based butter
- Pompoentaartkruiden – Use a pre-mixed blend or create your own with cinnamon, ginger, nutmeg, and allspice. Adjust the ratios to your taste preference.
- Vanille-extract – This is optional. Choose pure vanilla extract for the best flavor. Almond extract can be used as an alternative for a different flavor profile.
- Ahornsiroop – For the coating. Pure maple syrup is ideal, but agave nectar or brown rice syrup can be used as alternatives.
- Suiker – For the coating. Regular granulated sugar works best for the coating, but you can experiment with raw sugar or coconut sugar for added texture and flavor.
How to Make Pumpkin Stick Cookies
Here are a few pictures of key steps to make these cookie sticks.
Pour all the dough ingredients in a mixing bowl and combine them until sticky.
Flatten them into a large rectangle.
Cut the dough into sticks. You can use a crinkle wheel to make them more funky.
Bake the pumpkin stick cookies for 16-20 minutes at 375°F (190°C).
Carine's baktips
- Vermijd overmatig mengen the dough to prevent tough cookies.
- Use just enough flour when rolling out the dough to prevent sticking, as too much can dry out the cookies.
- Cut the sticks as uniformly as possible for consistent baking.
- Enhance the pumpkin flavor by letting the dough rest in the refrigerator for 30 minutes before rolling and cutting.
- For extra crispiness, allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. This will ensure they achieve the ideal texture for dunking in your favorite hot beverage.
Sounds so good!
can you use date syrup instead ?
To replace the maple syrup in the coating, yes. But not to replace the brown sugar.
I was wondering if I can put less sugar to use as breadsticks to accompany butternut squash soup. Or do you think it would just be too cookie-like?
I’m not sure, it’s quite sweet with the pumpkin, but it might work well with a soup!
Baking powder is mentioned but not written in the recipe!
Sorry, fixed!!
Hi can I use Almond Flour? I am on Paleo!
No, it wouldn’t work in this recipe.
Vond het geweldig!
Geweldig Bedankt
Great taste, loved the crips, perfect for a high tea 😀