Pumpkin Manju Sweets
Author: 
Serves: 24-26
 
Ingredients
  • 1 cups white sugar
  • ½ cup butter, softened (1 stick)
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 large cooked sweet potato, flesh only (about 1 cup)
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ¼ cup powdered sugar
  • 2 tablespoons pine nuts
  • 1 beaten egg for egg wash
Instructions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
  2. Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  3. In a mixing bowl, mash the sweet potato, pumpkin puree, pumpkin pie spice, and powdered sugar together until well combined and smooth. Set aside.
  4. To make cookies: Generously flour your hands and working surface. Make walnut-size balls from the dough and press into 4-inch circles, making circles thicker in the center and thinner on the edges. Spoon about 1 teaspoon of the filling into the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough ball, pinched-side down, on the prepared baking sheets about 2 inches apart. Using your thumb make an imprint into the center of each dough ball. Place 4-5 pine nuts into each imprint. Use a knife to create thin slits around the tops of the ball to create a pumpkin look. Brush dough balls with egg wash.
  5. Bake in preheated oven until tops are lightly golden brown, about 15-17 minutes.
Recipe by Asian Caucasian Food Blog at https://www.asiancaucasian.com/pumpkin-manju-sweets/