Pumpkin cookies with chocolate chips are delightful treats perfect for breakfast or a snack. They pair wonderfully with both cappuccino and tea, and they are very easy to make. The secret to perfect pumpkin shortcrust pastry is to use a dry pumpkin puree, so it’s best to choose a Delica pumpkin and bake it in the oven. Get the hot chocolate ready because the pumpkin cookies will be ready in no time: this pastry doesn’t rest!
Not to be missed
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 55Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 1/4 cups all-purpose flour (I use Caputo Pasticceria)
- 3/4 cup pumpkin flesh
- 1 egg yolk
- 2/3 cup light brown sugar
- 10 tbsps butter
- 2 tsps baking powder
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/3 cup chocolate chips
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with thickness rings
- 1 Cookie Cutter 6 centimeters
Steps
Prepare the shortcrust pastry following the instructions in the “Pumpkin Shortcrust Pastry” article. Lightly flour the work surface and roll out the pastry to a thickness of about 1/4 inch. Cut the cookies with a round 2 1/3-inch cookie cutter. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for fifteen minutes or until they are slightly golden. Don’t overbake or they will harden.
