Pumpkin cookies, super soft, fragrant, and delicious… they are quickly made in a bowl, without resting the dough, and without butter. Perfect on any occasion, even for Halloween, they keep for 2-3 days, assuming you have any left! You simply need to bake the pumpkin, blend it, add the other ingredients, and shape the cookies… try this delicious recipe yourself!
Here are more simple and delicious proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 25-26 cookies
- Cooking methods: Oven
- Seasonality: Autumn, Winter
- Energy 130.16 (Kcal)
- Carbohydrates 23.62 (g) of which sugars 9.54 (g)
- Proteins 2.61 (g)
- Fat 3.49 (g) of which saturated 0.55 (g)of which unsaturated 2.71 (g)
- Fibers 0.53 (g)
- Sodium 34.81 (mg)
Indicative values for a portion of 36 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
- 1 cup baked pumpkin (net of waste)
- 2 cups all-purpose flour
- 1 egg (medium)
- 1/2 cup sugar
- 3 tbsp vegetable oil
- orange zest (or lemon zest)
- 1 tbsp baking powder
- powdered sugar
- ground cinnamon
- 1 pinch salt
Tools
- Baking sheet
- Parchment paper
- Bowl
- Blender or mixer
Preparation
After baking the pumpkin, remove the skin and weigh 1 cup. Put it in a blender and blend it with the vegetable oil.
You should obtain a smooth and homogeneous puree (1).
Transfer the pumpkin puree into a bowl, add the sugar, the beaten egg, a pinch of salt, and some grated orange zest (or lemon).
Mix well with a spoon.
Now add the sifted flour and baking powder, in 2-3 batches, incorporating it first with the spoon, then with hands on a work surface. You should obtain a smooth and soft dough ball (2).
Form balls of the same size, rolling them between your palms. Mine weighed 20-22 grams each, but you can make them a bit bigger.
Then roll them in plenty of powdered sugar, mixed with a pinch of cinnamon.
Place the sugared balls on a baking sheet lined with parchment paper (3). Keep them spaced as they will expand during baking.
Place the cookies in a static oven at 347°F and bake them for 16-17 minutes. Adjust times and temperature according to your oven and the size of the cookies.
The pumpkin cookies are ready, remove them from the oven immediately and let them cool on a rack.
Super soft and fragrant, they will keep for 2-3 days in a closed container, preferably tin or glass.
Tips and Notes
Choose a pumpkin with very firm flesh, otherwise the dough will be too soft. I used a Delica pumpkin. If your pumpkin is particularly sweet, you can reduce the sugar to 100 grams.
If you don’t like cinnamon, you can omit it or replace it with a few drops of vanilla essence, added to the dough.
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