The recipe for soft pumpkin cookies is really simple and quick to prepare. After mixing, it’s important to let the dough rest in the refrigerator: this way, it becomes more elastic and workable, making it very easy to shape the cookies.
These treats are fragrant and very soft, with that sugar-crusted surface that makes them irresistible 😍 They remind me a lot of my chocolate cookies: also soft inside and slightly crunchy outside.
The difference is all in the aroma: pumpkin, cinnamon, and lemon give a unique scent, perfect for autumn breakfasts and snacks. I assure you that you can’t stop at just one… you absolutely have to try them! 🎃✨
Shall we make them together?
See you soon,
Susy
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 30
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, 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 1/8 cups all-purpose flour
- 1/2 cup sugar
- 1 egg
- 2 tbsps sunflower oil
- 5.3 oz pumpkin (clean weight)
- Half packet baking powder
- Half lemon zest (grated)
- to taste powdered sugar
- to taste granulated sugar
Useful Tools
- Baking Sheet
- Bowl
- Blender
- Spatula
Preparing the Soft Pumpkin Cookies
1. Cut the pumpkin into pieces, remove the skin, rinse it, and bake it at 350°F for about 20 minutes until it becomes soft.
2. Blend it until you obtain a smooth and homogeneous puree.
3. In a bowl, pour the pumpkin puree, add the egg, and all the other ingredients. Mix quickly until you obtain a homogeneous mixture.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 2 hours: this way, it becomes more compact and easier to work with.
5. Take the dough, take some clusters, and shape them into balls with your hands. Roll them first in granulated sugar and then in powdered sugar.
6. Place the cookies on a baking sheet lined with parchment paper and bake at 350°F for about 15 minutes, until they are puffy and slightly wrinkled on the surface.
7. Let them cool completely before tasting them… and they disappear in no time 😋✨
Storage and Useful Tips
The soft pumpkin cookies can be stored for 3–4 days in a tin box or an airtight container, in a cool, dry place.
If you want to prepare them in advance, you can freeze the raw dough already formed into balls: when it’s time to bake them, just roll them in sugar and bake them directly from frozen, adding 2–3 minutes to the cooking time.
Alternatively, you can freeze the already baked cookies: once thawed at room temperature, they will be soft as freshly made 🎃✨
You can replace the lemon zest with orange zest for a sweeter and more enveloping aroma.
To make them even more delicious, add chocolate chips to the dough before forming the balls.
For a gluten-free version, replace all-purpose flour with rice flour: you’ll still get soft and fragrant cookies.
Frequently Asked Questions for Soft Pumpkin Cookies
Can I freeze the dough?
Yes, you can freeze the dough already formed into balls. When you want to bake them, roll them in sugar and bake them still frozen, increasing the cooking time by 2–3 minutes.
Can I use already cooked pumpkin?
Yes, steamed or microwaved pumpkin is also fine. The important thing is to blend it well to obtain a smooth and lump-free puree.
