Steps for Pumpkin Cookies

• Clean the pumpkin, cut it into cubes and steam it for about 15 minutes or until soft. You can also bake it in the oven on a baking sheet lined with parchment paper at 392°F for 20/25 minutes, or even in a pan, stirring very often. Choose the method you prefer.

  

• Once cooked, blend the pumpkin with an immersion blender. Then let it cool.

• In a bowl, mix the pumpkin puree with the egg yolk, flour, room temperature butter, and sugar.

  Knead well with your hands until you get a homogeneous dough. Let it rest in a cool place for 15 minutes wrapped in plastic wrap.

• Roll out the shortcrust pastry on a floured surface or place the pastry between two sheets of parchment paper and roll out a layer about half an inch thick with a rolling pin.

• Use your cookie cutters to make the cookies. I used pumpkin and leaf-shaped cutters.

• 

• Place the cookies on a baking sheet with parchment paper and bake in a preheated oven at 356°F for about 15 minutes.

  When they start to turn golden, they are done. Remove from the oven and let them cool before transferring them to a cookie jar.

• If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. I look forward to seeing you, Ivana.
  You can also find me on Instagram and on Pinterest.
  If you liked this recipe, click the stars you see below; to give the maximum rating, click directly on the last star. Your rating is very important to me. Thank you.
  Return to the HOME to read all the other recipes.