These rice and kimchi cakes’ binding agent is eggs. Serve with a hot gochujang-mayo sauce and edamame, which are high in protein.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup white sugar
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- 2 tablespoons confectioners’ sugar, or as needed
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
- Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
- Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
- Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners’ sugar.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 226 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
After my Grandfather passed away in 2009, my Grandmother just couldn’t bear to make his favorite cookies anymore. His sister made me some, yet she too, has since passed away. Now, my Grandmother went to bake for him in Glory this past July, so in honor of them all I made these….All I can say is “WOW!!” I may have to apologize when I meet those two women in Heaven one day, as these turned out Heavenly 😉 A bit of old fashioned pumpkin cookies with a cake texture mixed in. I did use Swerve to curb the sugar, but have no fear: still deliciously divine!!
Tasted fine but the consistency is a muffin. This was a big disappointment and I wish the label did not say it was a cookie.
Very good soft cookie, second time I made them, used less than 1/4 cup to make smaller cookies. I also added a pinch of nutmeg,allspice and ginger delicious
Delicious! Not too sweet, pumpkiny bread-like texture. The recipe mentions 1/4 cup scoops of dough. I’d do tsp size next time as they turned out quite large.
made these for a work Halloween party and everyone loved the cookies, I found them very easy to make, I did a little allspice nutmeg & Ginger but true to recipe and everything else.
Easy to make, great taste. Added a 1/4 tsp of Ginger and a dash of Cloves along with the Cinnamon. Baked 15 min at 325. Will make again
These cookies were pretty good although they have a “cakey” texture. The aroma while baking in the oven was so inviting! I slightly modified it because I had 1 1/2 cups of leftover pumpkin purée from my pumpkin pie. Therefore the changes I’ve made was to decrease the amount of oil to 1/3. Because I wasn’t paying attention, I baked the cookies in a 350ºF preheated oven instead of 325ºF and I also let them cook longer for a couple minutes (I was distracted…lol). After those two mistakes, they still came out amazing and yummy! This recipe is a keeper for when I have pumpkin filling leftovers and I will probably post it on my food blog as well. Bravo!
These were good. They are very cake-like, in fact, I made a batch in my madeleine mould because the batter seemed more muffin like than cookie. The batter is quite liquid but the cookies hold their shape on the cookie sheet. Cooking times and instructions were right on. I made them gluten free using the Brown Rice Flour Blend from AR and needed no gums or extra binders. The pumpkin and butterscotch flavours mingle well together. Thanks for the recipe Gio_Bowers.