Last Updated on March 5, 2020 by Chef Mireille
Pumpkin Jam Cookies – Pumpkin Hamentaschen
Traditional Purim cookies with freshly made Pumpkin Jam is a unique twist to the classic Jewish cookie.
This spicy jam is a wonderful condiment that can be paired with many foods. Eat on toast, use it as a glaze for grilled chicken or shrimp or thin it out with some olive oil and use it as a glaze for roasted nuts.
This pumpkin jam is so versatile. I have used it everything from these cookies to Pumpkin Pork Chops to Pumpkin Grilled Cheese Sandwich.
For another jam option, do check out my Mango Papaya Jam recipe here & Peach Jam !
See my hamentaschen recipe here and use the pumpkin jam as the filling.
Hamentaschen are traditional cookies served during the Jewish holiday of Purim. I used these cookies as the dough for these Jam Cookies. Instead of using the traditional apricot, prune or poppy filling, I used this pumpkin jam to make these delicious pumpkin jam cookies.
Pumpkin Jam Cookies – Pumpkin Hamentaschen
Ingredients
- 2 cups pumpkin grated
- 2 cups sugar
- juice and zest of 1 lemon
- 1 tablespoon ginger grated
- 1 teaspoon ground cinnamon
- 1 1/2 cups water
- 1 Hamentaschen recipe
Instructions
- Combine all ingredients in a large, heavy bottomed pot and bring to a boil.
- Cook on medium high heat, stirring frequently for 15-20 minutes, until thickened and most of the water has evaporated.
- Let cool completely.
- Make Hamentaschen recipe and fill cooks with Pumpkin Jam as desired.
nice…
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Delicious cookies, love that pumpkin jam.
Pumpkin jam looks fabulous..Those cookies are damn attractive.