Pumpkin Cookies with Chestnut Flour
Delicious autumn cookies made with pumpkin and chestnut flour. They are great for dunking in milk at breakfast, as a snack, or for dessert at the end of a meal. A very simple recipe to prepare in just a few minutes! If you like cookies also try: Pumpkin and chocolate cookies without sugar, Cocoa shortbread cookies without eggs, Coconut shortbread cookies without eggs, etc.
If you want, also try these sweet pumpkin recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients for Pumpkin Cookies with Chestnut Flour:
- 3/4 cup oz pumpkin (Cooked)
- 3 1/2 tbsp oz butter
- 3/4 cup oz sugar
- 2 1/2 cups oz all-purpose flour
- 1/2 cup oz chestnut flour
- Half packet baking powder
- lemon zest
- 2 eggs
- lemon flavor
- vanilla
Steps
For the preparation of the Pumpkin Cookies with Chestnut Flour watch the video HERE.
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In a container, place the eggs, cooked and mashed pumpkin, melted butter, grated lemon zest, lemon flavor, and vanilla.
Add the sugar and mix. Add the baking powder, chestnut flour, and all-purpose flour, then mix and knead quickly with your hands.
Take a bit of the mixture with your hands and form balls. Place them on a baking sheet lined with parchment paper, leaving some space between them. Finally, dust all the balls with powdered sugar and bake at 350°F for about 20 minutes.
Enjoy your meal!
