Pumpkin Cookies: here is my recipe to make 15 with chocolate, hazelnuts, and almonds. It’s pumpkin time, and it has been for a while, so let’s use it because it’s good for you and delicious. Perhaps there are even too many pumpkin recipes, but none are the same as another, so if you haven’t yet had a chance to make cookies, this is a good opportunity to do so. Not all pumpkins are suitable for making cookies or desserts in general. Personally, I don’t like watery pumpkins; my favorite is always the kabocha.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 15 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, Halloween

274.11 Kcal

calories per serving

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Energy 274.11 (Kcal)
Carbohydrates 30.99 (g) of which sugars 14.60 (g)
Proteins 4.45 (g)
Fat 15.97 (g) of which saturated 7.54 (g)of which unsaturated 8.02 (g)
Fibers 4.60 (g)
Sodium 94.85 (mg)

Indicative values for a portion of 52 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

2 cups flour
1/2 cup butter
1/2 cup muscovado sugar
1/2 cup sugar
1 cup pumpkin (cooked)
Half packet baking powder
1 pinch ground cinnamon
4.5 oz dark chocolate
2 oz hazelnuts
1 pinch baking soda
2 oz almonds

Tools

Baking Sheet
Chopper
Bowl
Ice Cream Scoop
Parchment Paper
Cutting Board
Knife

Steps

Some preparations can be done in advance.
You can use chocolate chips if you want. I used dark chocolate and chopped it with a knife without a precise shape. I cooked the pumpkin in the microwave for 12 minutes, but there are different cooking options. You can steam it, air fry it, or cook it in a pan with half a glass of water for 20 minutes.
Leave the butter out of the fridge for at least a couple of hours to use it at room temperature. In the chopper, blend the cooked pumpkin pulp and add the butter and cinnamon.
In the glass bowl, combine the flour with both types of sugar, the baking powder, and the pinch of baking soda. Add the butter with the pumpkin and finally the almonds, hazelnuts, and chopped chocolate.
I made balls of 50g each and placed them on the baking sheet lined with parchment paper.
Complete preparing all the pumpkin cookies and let the baking sheets rest in the fridge for 30 minutes.
Preheat the oven to 365°F and bake the cookies for 13 minutes.
And here they are, ready to be enjoyed on their own or with coffee at breakfast.
If you like, dust them with a little powdered sugar.