The PUMPKIN COOKIES, made without butter, are quintessential autumn sweets that are easy to make: crunchy on the outside and soft inside. They are perfect for enjoying at breakfast or nibbling at snack time. I simply flavored them with cinnamon, which pairs beautifully with pumpkin, but you can further enrich them by adding other spices such as nutmeg, ground cloves, or chocolate chips, according to your preferences.
These pumpkin cookies can also be made with whole wheat flour, or by replacing part of the flour with almond flour or crumbled amaretti, making them even more indulgent. Also, by following the step-by-step photo recipe, you won’t have any trouble and you’ll bake them in no time, to the great satisfaction of you and the sweet-toothed people around you.
What are you waiting for? Make these cookies because they are truly delicious, like my PUMPKIN AND WALNUT MUFFINS.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 23 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 89.78 (Kcal)
- Carbohydrates 16.63 (g) of which sugars 8.58 (g)
- Proteins 1.52 (g)
- Fat 2.38 (g) of which saturated 0.30 (g)of which unsaturated 1.90 (g)
- Fibers 0.33 (g)
- Sodium 3.32 (mg)
Indicative values for a portion of 22 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
- 1/2 cup pumpkin (about 100 g pulp (about 1/3 cup))
- 1 egg (medium, at room temperature)
- 3 1/2 tbsp sunflower oil
- 2 1/4 cups all-purpose flour
- 1/2 cup packed brown sugar (about 120 g)
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 3 tbsp granulated sugar
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
YOU WILL NEED FOR THE PUMPKIN COOKIES
- 1 Chopper
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- 2 Small bowls
PUMPKIN COOKIES PREPARATION
The preparation of the PUMPKIN COOKIES is very easy and suitable for everyone.
Place the pumpkin on a baking sheet lined with parchment paper and roast it in a preheated static (conventional) oven at 356°F (180°C) for 30 minutes or until it becomes soft.
Remove it from the oven, peel off the skin and let it cool. Put it in the blender together with the oil and blend until you obtain a smooth puree.
In a bowl place the sifted flour and baking powder, the brown sugar and the cinnamon. Mix the dry ingredients, make a well in the center and add the pumpkin puré and the egg. Stir everything with a spoon until you obtain a homogeneous mixture. If it seems soft, don’t worry — that is the desired consistency.
Cover the mixture with cling film and transfer to the fridge for at least 30 minutes.
Place the granulated sugar in one bowl and the powdered sugar mixed with the cinnamon in another bowl.
Take the mixture out of the fridge, use a teaspoon to scoop some dough and form small balls. If the dough is too soft, place portions directly into the granulated sugar and use it to help shape the balls.
Roll them first in the granulated sugar and then in the powdered sugar mixture.
Transfer the balls to a baking sheet lined with parchment paper and space them apart.
Bake the pumpkin cookies in a preheated static (conventional) oven at 356°F (180°C) for a maximum of 15 minutes. Do not bake them longer or they will become hard.
Remove from the oven and let them cool completely.
TIPS
If you want to shorten the preparation time for the pumpkin cookies, you can blend the raw pumpkin together with the oil.
