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Clover Pumpkin Cookie Squares

Clover Pumpkin Cookie Squares

Clover Pumpkin Cookie Squares
Recipe by Daleen van der Merwe

Makes: 20 pieces
Preparation: 15 minutes
Cooking: 30 minutes


Cookie Base
125 g butter, at room temperature
1 cup castor sugar
1 t vanilla essence
3 eggs, lightly beaten

1 cup + 2 tbsp cooked mashed pumpkin, cooled (about 450 g of raw, peeled pumpkin)
2 cups cake flour
¼ cup Clover Nutrikids Milk powder
1 t bicarbonate of soda
1 t ground cinnamon
1 t ground ginger
½ t mixed spice
½ cup chopped walnuts or pecan nuts (optional)

1 Tbsp butter, at room temperature
1 t vanilla essence
1—2 Tbsp hot water
1½ cup icing sugar
½ cup chopped walnuts or pecan nuts (optional)


Cookie Base
Preheat the oven to 180 °C. Line a lightly greased 20 x 30 cm shallow baking tin with baking paper (overhanging on two opposite sides.) Beat the butter, sugar, vanilla until light and creamy. Gradually add the eggs, beating well after each addition.

Mix in the pumpkin. Sift the flour, milk powder, bicarbonate of soda and spices together and fold into the pumpkin mixture. Fold in the nuts, if using. Spoon into the tin and spread even. Bake for 30 minutes until firm.

Cool in the tin for 10 minutes. Turn out on a wire rack to cool completely.

Mix butter, vanilla and hot water together and stir until smooth. Add in the icing sugar and combine. Adjust with extra icing sugar or water to reach the correct consistency.
Spread the icing over the cookie base. Sprinkle with the chopped nuts, if using.

Cut into squares.

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