Organize a tea break with some friends and serve a nice plate of these pumpkin cookies. They are soft and delicate bites with a lovely yellow color, enhanced by a crunchy hazelnut. I really liked them, and you?
More sweet ideas with pumpkin:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 19 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 215.95 (Kcal)
- Carbohydrates 31.35 (g) of which sugars 10.89 (g)
- Proteins 3.22 (g)
- Fat 9.07 (g) of which saturated 4.88 (g)of which unsaturated 4.09 (g)
- Fibers 0.95 (g)
- Sodium 2.05 (mg)
Indicative values for a portion of 2 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 19 pumpkin cookies
- 5 oz oz pumpkin (cooked and pureed)
- 1/3 cup cup butter
- 1/2 cup cup sugar
- 1 1/3 cup cup all-purpose flour
- 1/2 cup cup cornflour
- 1.4 oz oz potato starch
- 1/2 tsp baking powder (about half a teaspoon)
- 1 egg yolk
- powdered sugar (to sprinkle)
- 19 whole hazelnuts
Tools
- 1 Bowl
- Electric whisk
- 1 Small bowl
- Sieve fine-mesh
- 1 Baking sheet
Preparation of pumpkin cookies
This recipe uses cooked pumpkin pulp. You can cook the pumpkin as you prefer: steamed, or in the oven or in the microwave. Once cooked, weigh 5 oz.
Now I want to give you a TIP. Making these pumpkin cookies is very simple, but it requires a small attention. The consistency of the dough depends a lot on how “wet” the pumpkin pulp can be (which varies based on the quality and type of cooking). So I recommend not putting all the white flour right away (1 1/3 cups exact), but starting with a little less and gradually adding the rest only if necessary to achieve the right consistency. The dough should be soft and slightly sticky. All other ingredients remain unchanged.
Mash the pumpkin pulp with a fork to obtain a homogeneous puree.
Put the softened butter in a bowl with the sugar and work them with an electric whisk.
In a small bowl, mix the white flour with the corn flour, potato starch, and baking powder, then add them to the butter and sugar by sifting them through a fine-mesh sieve.
Start working the ingredients with a spatula, then add the pumpkin puree and the egg yolk and mix everything well.
At this point, take 1 oz of the mixture with floured hands and shape it into a ball. Continue this way until the dough is used up, and place the balls on a baking sheet lined with parchment paper.
Place a hazelnut in the center of each ball, pressing lightly, and sprinkle the pumpkin cookies with powdered sugar.
Bake the pumpkin cookies in a preheated static oven at 356°F for 20 minutes. Remove them from the oven and let them cool completely before transferring them to a serving plate. Enjoy! Paola
