Pumpkin Cookies…Crunchy Outside, Soft Inside.
They are a magical balance between a delicately crunchy surface and an exquisitely soft interior.
The pumpkin makes them irresistibly moist and fragrant, turning them into the ideal comfort food for every break. Pumpkin Cookies are a true treat.
A tip for sweetness: Pumpkin is already naturally sweet. For this reason, in this recipe, I chose to moderate the amount of sugar to enhance the true flavor of the pumpkin without making them overly sweet. A true treat, but with an eye on the natural sweetness of the main ingredient. Join me as we start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 13 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
I chose Type 1 Flour, but this recipe works with any flour you have in your pantry. Just remember that each flour absorbs differently.
Feel free to add a little flour or a splash of liquid if the dough doesn’t reach the right softness and manageability.
- 1.6 cups Flour
- 3 tbsp Granulated Sugar
- 3.5 oz Pumpkin (Cooked)
- 2 tsp Baking Powder
- 0.35 cups Seed Oil (or extra virgin olive oil)
Steps
First, cook the pumpkin in a pot with a little water and a lid. Once softened, drain it well and blend it.
In a large bowl, mix the flour, sugar, and baking powder well.
Add the cooked pumpkin puree and oil and start kneading until you get a smooth dough. If the dough is too sticky, add flour; if it’s too dry, add a few drops of water (or milk).
If desired, you can incorporate chocolate chips for a tasty touch.
Make balls of dough, place them on a baking sheet lined with parchment paper, and gently flatten them with the palm of your hand.
Bake in a preheated static oven at 356°F for about 20 minutes, or until the edges are lightly golden.
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Tips
I used Butternut Squash:
Why The flesh is sweet, creamy, and not very fibrous. It is very versatile and easy to work with.
Others will also work:
Delica Pumpkin (The “Italian Queen”):
Why: It has a firm, dry flesh and a strong, very sweet flavor. Less water = less risk of the cookies spreading.
Ideal for: Cookies, cakes, muffins, and any dessert that requires a dense puree.
Mantua Pumpkin (Berrettina):
Why: Mealy, dry flesh with a full flavor that many compare to chestnuts. It is another excellent choice due to its low moisture content.
Ideal for: Fresh pasta fillings, gnocchi, and baked goods.
Hokkaido Pumpkin (Potimarron):
Why: It has a very sugary taste reminiscent of nuts. The flesh is crunchy and dense, and generally not very watery.
Ideal for: Desserts, purees, and even roasted.
