Pumpkin Pistachio Tea Cakes

The best part about Thursday is that it’s almost Friday. The second best thing about Thursday is Recipe Thursday!

Today I am sharing a brand new recipe with you that came about totally unplanned. This is a bit of a spoiler because I sent the final product to my foodie pen pal, but she should get her package by today (and may have even gotten it yesterday) so I think it will be okay to post.

I have never sent baked goods to a pen pal before, but always thought it was a really fantastic idea and a special treat. As I was trying to think of what to send my pen pal this month I was munching on some pistachios and happened to walk into the kitchen and spot my canned pumpkin. Being fall and all, I’m kind of on a pumpkin kick so there is plenty in the house.

So I got to work on what turned out to be Pumpkin Pistachio Tea Cakes. I call them that because they have a more cake-like texture than a true cookie and I imagine they would be delightful with tea. I almost called them cookie bites, but that just didn’t quite fit either.

Just a quick note that I didn’t put any baking soda in these (just baking powder), which likely contributed to their texture. They are also dairy free, but not vegan (I used an egg). I also imagine both the texture and flavor would change with granulated sugar, but I was fresh out so you get confectioner’s sugar instead. Enjoy!

Ingredients:

3/4 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 c. hulled & chopped pistachios
1/4 c. canned pumpkin
1 egg
1/2 c. confectioner’s sugar
1/2 tsp. vanilla extract
2 Tbsp. sweetened original almond milk

Directions:

Preheat oven to 375 degrees then hull and chop pistachios, this will take the most time.

Combine flour, baking powder, and cinnamon, set aside. Combine pistachios, pumpkin, egg, powdered sugar, and vanilla.

Slowly add flour mixture to pumpkin mixture. Add almond milk to thin the mixture if necessary. Note that I used sweetened almond milk for this recipe. If you find the finished product too sweet, try using unsweetened almond milk.

Spoon onto baking sheet and bake for 10-15 minutes (until the bottoms begin to brown).

Make a cup of hot tea and enjoy! These guys won’t flatten out, which is part of what makes them cake-like on the inside. I imagine they’d get a bit crispier if you flattened them. I’d love to hear how you change things and what your results are like!