The pumpkin cookies with chocolate chips are delicious treats perfect for breakfast or a snack. They go very well with both cappuccino and tea and are super easy to make. The secret to perfect pumpkin shortcrust pastry is to use dry pumpkin puree, so it’s best to choose a Delica pumpkin and bake it in the oven. Make some hot chocolate because the pumpkin cookies will be ready in no time: this shortcrust does not rest!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 55pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 1/4 cups all-purpose flour (I use Caputo Pasticceria)
- 1/2 cup pumpkin pulp
- 1 egg yolk
- 2/3 cup light brown sugar
- 2/3 cup butter
- 1 1/4 tsp baking powder
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/3 cup chocolate chips
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 Rolling Pin with Thickness Guides
- 1 2.5-inch Cookie Cutter
Steps
Prepare the shortcrust pastry following the instructions in the article “pumpkin shortcrust pastry“. Lightly flour the work surface and roll out the dough to a thickness of about 1/4 inch. Cut the cookies with a 2.5-inch round cookie cutter. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for fifteen minutes or until they are slightly golden. Do not overbake or they will harden.
