My friend, if you also love autumn and its enveloping fragrances, these pumpkin shortbread cookies will drive you crazy! They were born on one of those cool days when I wanted to turn on the oven and pamper myself with something sweet but simple. I had a nice pumpkin in the kitchen and I thought: why not use it to make fragrant and soft autumn cookies?
I baked the pumpkin in the oven, as you do to get a sweet and dry pulp, then I blended it until I got a velvety cream. In a bowl, I combined flour, eggs, sugar, the now cold pumpkin, and a teaspoon of baking powder. To make them even more delicious, I added dark chocolate chips and, once the cookies were cut, I decorated them with a sprinkle of chopped hazelnuts. The result? Easy and delicious pumpkin cookies, perfect for breakfast or a snack.
This is a fall recipe with pumpkin that you can also make with children because it’s really simple and fun. If you’re looking for pumpkin dessert ideas, or you want to know how to make soft pumpkin cookies, you’re in the right place. I recommend saving this pumpkin and chocolate cookie recipe because it’s a treat that smells of home and season.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients
- 3/4 cup cooked pumpkin
- 2 1/2 cups flour
- 2 eggs
- 6 tbsp sunflower oil
- to taste cinnamon powder or orange zest
- 1 tsp baking powder
- to taste dark chocolate chips
- 1/2 oz hazelnuts
Tools
- 1 Oven electrolux oven
- 1 Chopper chopper
- 1 Cutting Board ikea cutting board
Steps
Clean the pumpkin from the skin, seeds, and fibrous parts and cut it into large pieces.
Bake it in the oven at 350°F for about 30 minutes. Once cold, blend it and add it to a bowl with the eggs, flour, sugar, oil, and cinnamon. Mix.
Add the baking powder and chocolate chips to the mixture and knead until you get a soft dough.
Roll out the dough on a floured surface and cut the shortbread into your preferred shape.
Place the pumpkin shortbread cookies on a baking tray covered with parchment paper, spaced apart.
Add chopped hazelnuts or other nut crumbles to taste and brush with a little milk.
Bake in the oven for about 15 minutes at 350°F.
