The pumpkin cookies are fall treats that are simple, delicious, and wholesome, made with a few ingredients in no time. After trying the soft apple cookies, which were a hit, I wanted to try other fall cookies. Some time ago, I made other soft pumpkin and chocolate cookies and we loved them so much that I wanted to try another pumpkin cookie recipe. I’ll tell you: these were successful too. Between various tastings, school snacks, and breakfasts, they were practically gone in less than 24 hours!
If you like pumpkin recipes and, in particular, pumpkin desserts, you absolutely must try these cookies. They are very easy to prepare: you just need a mixer or any blender you have at home, and they are ready to bake in no time. If you want, you can also make these pumpkin cookies with the Thermomix. At the bottom of the recipe, you’ll find the procedure.
I flavored them with grated lemon peel, but grated orange peel, vanilla, or cinnamon works just as well. They all offer aromas and flavors that pair beautifully with pumpkin.
Well, now let’s move on to the recipe and see together how to make these delicious pumpkin cookies. But first, I’ll leave you links to some other intriguing recipes you might like.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pumpkin Cookies
- 5.3 oz pumpkin (raw, net of waste)
- 1 egg
- 1/2 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tbsp sunflower oil
- 1 lemon zest (grated)
- 1 tbsp baking powder
- to taste brown sugar
- to taste powdered sugar
Tools for Making Pumpkin Cookies
- Food Processor
- Kitchen Scale
- Baking Sheets
- Bowls
- Spatula
Steps for Making Pumpkin Cookies
Let’s see together how to make these delicious pumpkin cookies. I used a small food processor, but you can use any mixer or blender you have at home. If you want, you can also make pumpkin cookies with the Thermomix. At the bottom of the recipe, I’ll include the Thermomix procedure.
Now let’s first see the traditional method with all the step-by-step instructions.
Peel a piece of pumpkin, weigh 150 g, and cut it into not too large pieces.
Put them on a baking sheet and bake them for 20 minutes at 356°F.
After this time, take the pumpkin out and let it cool.
Put the pumpkin pieces in a food processor.
Blend for a few seconds.
Add the egg to the mixer.
Add the granulated sugar as well.
Blend for about a minute, until you have a smooth and homogeneous mixture.
At this point, add the oil as well.
Blend again to mix the oil with the rest of the ingredients.
Transfer the obtained mixture into a bowl.
Grate the peel of a lemon (preferably organic) into the bowl.
Add the flour as well
and finally, sift in the baking powder.
Use a spatula to start mixing the ingredients.
When all the ingredients are combined, take the dough and briefly knead it with your hands to compact it. If it’s too sticky (depending on the size of the eggs used, I recommend medium eggs), add a little flour at a time until you get a soft but firm dough.
Let the dough rest for 10-15 minutes in the refrigerator.
Then prepare two small bowls: put the brown sugar in one and the powdered sugar in the other.
From the shortcrust dough, take about 30 g balls. Roll them first in brown sugar.
Then pass them in powdered sugar.
Place the balls on a baking sheet lined with parchment paper. Slightly space out the pumpkin cookies.
Bake them in a preheated static oven at 356°F for about 13-15 minutes. Once ready, let them cool completely.
Pumpkin cookies are ready to be enjoyed in all their goodness!
You can make pumpkin cookies with the Thermomix. The procedure is really simple.
Bake the peeled and chopped pumpkin in the oven at 356°F for 20 minutes. Let it cool.
Put the sugar and lemon peel in the bowl. Blend 10 sec. speed 10. Gather at the bottom with a spatula.
Add the pumpkin: 20 sec. speed 7.
Also add the egg and oil: 30 sec. speed 5.
Finally, add the flour and sifted baking powder: 30 sec. speed 5.
Remove the dough from the bowl, compact it with your hands, form a ball, and let it rest in the fridge for 10-15 minutes.
Make balls of about 30 g of dough, roll them first in brown sugar and then in powdered sugar, which you previously placed in 2 small bowls.
Place the pumpkin cookies Thermomix on a baking sheet covered with parchment paper and bake in a preheated oven at 356°F for about 13-15 minutes.
Storage and Variations
– Pumpkin cookies can be stored for 3-4 days in a well-sealed container.
– You can use grated orange peel, cinnamon, vanilla, or ground ginger to flavor your cookies.
– You can replace the seed oil with the same amount of mild olive oil or about 40 g of melted and cooled butter.
FAQ (Questions and Answers)
What type of pumpkin is best to use for pumpkin cookies?
The best varieties are Delica and Butternut because they have compact and non-watery flesh.
Can I cook the pumpkin in an air fryer?
Yes, but at a lower temperature than the oven, as it may burn. Cook it at 302°F for about 20 minutes. Check occasionally to ensure there are no burnt spots.
Can raw pumpkin be used in these cookies?
There are recipes where raw pumpkin is used, but in this recipe, it is better not to, because raw pumpkin would release too much water and make the dough too soft. It’s better to use cooked and well-dried pumpkin.
Can pumpkin cookies be frozen?
Yes, they can be frozen once cooked. When you want to enjoy them, heat them for a few minutes in the oven at 302°F or for a few seconds in the microwave.
