Pumpkin and Mandarin Cookies

The sweetness of pumpkin with the fragrance of mandarin perfectly marry in these crunchy cookies with dark chocolate chips and spices. Pumpkin and mandarin cookies are great for tea but also for snacking when you crave something sweet. These cookies can also be prepared lactose-free using lactose-free or plant-based products in the same amounts without changing the final result.

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pumpkin and mandarin cookies
  • Difficulty: Very Easy
  • Cost: Economical
  • Preparation time: 20 Minutes
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 mandarins (grated zest)
  • 1 pinch nutmeg
  • 1/2 tsp ground cinnamon
  • 1/3 tsp ground ginger
  • 7 oz butter
  • 1/2 cup sugar
  • 5 oz pumpkin (puree)
  • 1 egg
  • 3.5 oz dark chocolate chips

Tools

  • 1 Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Baking sheet

Steps

  • In a bowl, add the softened butter, sugar, and a pinch of salt.

    Whisk with an electric mixer until creamy.

    Add the egg and pumpkin and mix well.
    Add the flour, spices, grated mandarin zest, baking powder, and baking soda.

    Mix well with a spatula. Use a spoon to scoop out portions of the dough and form walnut-sized balls.
    Place them on a baking sheet and press them lightly.
    Decorate with chocolate chips or incorporate them into the dough.
    Bake at 350°F (180°C) in a static oven for 15 minutes.

    Remove from oven and let cool briefly, then transfer to a rack to cool completely.

Tips

They can also be made without dairy products by replacing butter with margarine in the same amounts. If using coconut oil, calculate 20% less.

They keep for 10 days in a cookie container.

They keep for 10 days in a cookie container.

They keep for 10 days in a cookie container.

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ilricettariotimoelavanda

Passion in the kitchen

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