Fluffy, spicy and aromatic are these pumpkin cookies. They taste delicious at any time of year and are perfect for dessert after dinner with tea and coffee, for snacking in between or as a gift. Plus, you can easily and quickly make the cookies yourself. You can find a detailed pumpkin cookies recipe with exact quantities and step-by-step instructions here at the very bottom.
For rainy autumn or cold winter days
These delicious pumpkin cookies are an ideal soul food for uncomfortable fall days when it’s raining outside and pumpkin is in season. They put you in a good mood on a rainy day. But pumpkin cookies are also perfect as Christmas cookies. You can not only snack on them yourself, but give them as a gift. Of course, the cookies also taste delicious at any other time of year.
How to make pumpkin puree?
You can make the pumpkin puree for the cookie recipe yourself in several ways. I baked Hokkaido pumpkin in the oven for the puree. To do this, cut the pumpkin into larger pieces, core it, spread it on a baking sheet lined with baking paper and bake it at 180 °C for about 40 minutes until the flesh is soft. After that, scoop out the flesh and puree it. Instead of baking pumpkin, you can also boil it in water until soft. If you buy ready-made pumpkin puree, make sure that it consists only of pumpkin without other additives.
Pumpkin cookies with spices
I added cinnamon, ginger powder and nutmeg to my cookies with pumpkin. The spices combine perfectly with the pumpkin in terms of taste. This combination makes the cookies unique in taste. However, you can use other spices of your choice for the recipe. For example, make the pumpkin cookies with vanilla, orange or lemon zest.
These cookies with pumpkin are
with Hokkaido pumpkin,
easy and quick to make,
ideal for snacking, giving as a gift or for tea.
Simple pumpkin cookies recipe
The pumpkin cookies recipe is very simple and quick. You knead everything into a soft dough, shape it into small cookies and put them in the oven. After about a quarter of an hour you can taste them. Here you can get a rough idea of how the preparation works and what you need for it. The exact quantities and step-by-step instructions for making the cookies with pumpkin can be found in the recipe box below.
You will need
pumpkin puree made from Hokkaido pumpkin (you can read how to make it yourself here above),
melted butter cooled to room temperature,
any spices – I had cinnamon, ginger and nutmeg.
How to make pumpkin cookies: here’s how (Check out the detailed recipe at the bottom.)
First you mix pumpkin puree with sugar, egg and spices. Then you stir in butter. Then add flour with baking powder and knead it into a soft dough.
Form the dough into small cookies and bake them at 180 °C for about 15 minutes. Done!
How to make pumpkin cookies: tips and tricks
Instead of using Hokkaido, you can make the puree for the recipe from another type of pumpkin.
You can refine the pumpkin cookies with any spices.
You can adjust the amount of sugar to taste.
Note that depending on how juicy your pumpkin is, the amount of flour listed in the recipe may vary greatly. Add just enough flour with baking powder to the remaining ingredients until you get a soft, only slightly sticky dough. It should not be mushy, but also not too firm or dry.
Don’t knead the dough too long, just until it reaches a homogeneous consistency so that the cookies taste fluffy and not firm when baked.
Do not bake the cookies longer than necessary or they may taste dry. Check with a toothpick to make sure they are done baking.
Have you made pumpkin cookies using this recipe? I look forward to your results, your star rating, and your comment below here on how you liked and succeeded with the cookies.
Fluffy, spicy and aromatic are the pumpkin cookies. They taste delicious at any time of the year and are perfect for dessert after dinner with tea and coffee, for snacking in between or as a gift. Plus, you can easily and quickly make the cookies yourself with this recipe.
Mix pumpkin puree, sugar, egg, cinnamon, ginger powder, nutmeg and salt until homogeneous.
Add melted and cooled butter and mix again until homogeneous.
Mix flour with baking powder, add it in batches to the pumpkin mixture and knead it into a soft, somewhat sticky dough.
Shape the dough into small balls (for me just a little bigger than walnut), spread them on two baking sheets lined with parchment paper with plenty of space between them and press each ball a little flat.
Bake the cookies with pumpkin first on one baking sheet, then on the other in the preheated oven at 180 °C top and bottom heat for about 15 minutes each and let them cool.
Dust the pumpkin cookies lightly with powdered sugar.
Instead of using Hokkaido, you can make the puree from another type of pumpkin.
You can add any spices to the pumpkin cookies.
You can adjust the amount of sugar according to your taste.
Depending on how juicy the pumpkin is, the amount of flour given may vary greatly. Add only enough flour with baking powder to the remaining ingredients until you get a soft, only slightly sticky dough. It should not be mushy, but also not too firm or dry.
Do not knead the dough too long, just until it reaches a homogeneous consistency so that the cookies taste fluffy and not firm when baked.
Do not bake the cookies longer than necessary or they may taste dry. Use a toothpick to check if they are done baking.
Note the detailed tips and tricks for making the pumpkin cookies at the top of the post.