The recipe to make these soft pumpkin cookies is easy and quick, although we still need to let the dough rest in the fridge, so it will be more elastic and we can make our cookies more easily. These cookies are so fragrant and soft, and the sugar-crusted surface reminds me of my chocolate cookies they are also soft on the inside, but these pumpkin ones are scented with cinnamon and lemon, I assure you that breakfast or snack with them is a pleasure for the palate, you absolutely must try them.
Shall we make them together?
See you soon, Susy
Also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 54.66 (Kcal)
- Carbohydrates 10.20 (g) of which sugars 3.85 (g)
- Proteins 1.29 (g)
- Fat 1.24 (g) of which saturated 0.19 (g)of which unsaturated 1.00 (g)
- Fibers 0.29 (g)
- Sodium 2.55 (mg)
Indicative values for a portion of 16 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 Soft Pumpkin Cookies
- 2 ¼ cups all-purpose flour
- cup sugar
- 1 egg
- 2 tbsp sunflower oil
- lb pumpkin (weight when cleaned)
- Half packet baking powder
- Half lemon zest (grated)
- as needed powdered sugar
- as needed granulated sugar
Preparing Soft Pumpkin Cookies
Cut the pumpkin into pieces, remove the skin, rinse it, and bake it in the oven for about 20 minutes at 350°F then blend it into a puree.
Put the blended pumpkin in a bowl, add the egg and all the other ingredients, and mix quickly. Obtain a homogeneous dough, wrap it in plastic wrap, and leave it in the refrigerator for a couple of hours.
Take portions of dough and create balls with your hands, roll them first in granulated sugar, then in powdered sugar, place the cookies on a baking sheet lined with parchment paper and bake at 350°F for about 15 minutes.
Let our soft pumpkin cookies cool well and then you can taste them.
Tips
You can substitute lemon zest with orange zest.
You can add chocolate chips to the dough and if you want to make gluten-free soft pumpkin cookies, replace all-purpose flour with rice flour.
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