Soft and delicious pumpkin cookies. Me and pumpkin! a great love this time of year. In my fridge these days there is never a shortage of a slice of pumpkin but often a whole pumpkin. And the Pumpkin Recipes abound both savory and sweet. The recipe I want to tell you about today is that of delicious and very soft Soft Pumpkin Cookies, perfect for breakfast, a snack, or simply for a sweet treat. I simply blended the pumpkin and added it to the cookie dough, making them super soft and special. Taste them and then try to tell me you don’t like pumpkin! And with pumpkin, I also recommend not missing out on the recipe for Baked Pumpkin and Chocolate Donuts. Let’s hurry to the kitchen and make some delicious Pumpkin Cookies together

DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Portions: 24 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

129.89 Kcal

calories per serving

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Energy 129.89 (Kcal)
Carbohydrates 23.37 (g) of which sugars 8.05 (g)
Proteins 2.54 (g)
Fat 3.75 (g) of which saturated 0.66 (g)of which unsaturated 2.98 (g)
Fibers 2.73 (g)
Sodium 6.28 (mg)

Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pumpkin Cookies

1 egg
150 g pumpkin (cleaned)
40 g vegetable oil
80 g sugar
240 g flour
1/2 packet baking powder (8 grams)
1 teaspoon ground cinnamon
as needed powdered sugar

How to prepare Pumpkin Cookies

Clean the pumpkin by removing the peel, seeds, and internal filaments. Cut it into small cubes.
Transfer the pumpkin to a blender. Add the vegetable oil and blend to obtain a delicious orange cream.
Beat the egg with the sugar in a bowl simply with a hand whisk or fork. Add the pumpkin cream and mix.
Add the ground cinnamon, sifted flour, and baking powder. First, mix with the whisk, and when the dough becomes too dense, mix with a spatula.
Line a baking sheet with parchment paper. Using 2 tablespoons, place small mounds of dough slightly spaced apart on the baking sheet. Sprinkle them with powdered sugar.
Bake the Soft Pumpkin Cookies in the preheated oven at 340°F in static mode for 16-18 minutes. Let them cool and sprinkle them as desired with some powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana