Pumpkin cookies, the vegetable that most represents autumn is the pumpkin, with its advantages and versatility, it is now more than ever used in cooking for preparations ranging from sweet to savory. Let’s not forget that it has a low-calorie contribution that never hurts and contains no fat. Pumpkin is rich in vitamin A and minerals, has a very important function as an antioxidant, it’s a precious compound, beta-carotene. I love pumpkin and I practically use it often, and I don’t dare make a list to tell you where and how I use it. Below you will find some recipes where I have used pumpkin.
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 246.95 (Kcal)
- Carbohydrates 44.66 (g) of which sugars 17.09 (g)
- Proteins 5.20 (g)
- Fat 6.76 (g) of which saturated 1.30 (g)of which unsaturated 5.20 (g)
- Fibers 4.50 (g)
- Sodium 108.79 (mg)
Indicative values for a portion of 90 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 needed to make pumpkin cookies
Pumpkin Cookies
- 5.6 oz Delica pumpkin
- 1 egg
- 1 tsp baking soda
- 2/3 cup sugar
- 1.5 cups flour
- 2 tbsp vegetable oil
- 1.06 oz dried cranberries
- 1 tbsp powdered sugar
Useful tools for making pumpkin cookies
- Chopper
- Spatula
- Ice Cream Scoop
- Parchment Paper
- Baking Tray
- Kitchen Scale
Steps to make pumpkin cookies
Here they are when ready, how the pumpkin cookies look
Dice the pumpkin after peeling it and bake it at 392°F for 15 minutes. Use the Delica, like I did, these few minutes will be enough as it is a very dry and sweet pumpkin.
Blend it and let it cool
A few seconds will suffice.
Combine in a bowl along with the pureed pumpkin with the flour, sugar with the egg, vegetable oil, and baking soda with cranberries. Mix the dough with a spatula and using the ice cream scoop, roll a small amount first in the powdered sugar and then in granulated sugar, this will be enough to make about 18 cookies.
If desired, you can add a dried cranberry to the center of the cookie.
Place the cookies on a baking tray with parchment paper and bake them at 356°F for 20 minutes in a preheated oven.
