Quick & Easy Pumpkin Cookies

Quick and easy — sunny baking from the oven! Bright, orange, crumbly pumpkin delicious pumpkin cookies in the oven will appeal even to those who don’t really like pumpkin. After all, if you don’t know the ingredients of the recipe, you won’t guess about the vegetable additive.
cook time: 1h 30 min
Hazel Farrow
Quick & Easy Pumpkin Cookies

Nutrition Facts (per serving)

287
Calories
9g
Fat
42g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 50 g
Wheat flour 345 g
Butter 50 g
Eggs 1 pc
Baking powder 10 g
Pumpkin (baked) 200 g
Vanilla sugar 0.5 tbsp
coconut flakes 20 g

Recipe instructions

Step 1

Step 1
How to make pumpkin cookies? Prepare the necessary products. We will need baked pumpkin pulp. During the baking process, the weight of the pumpkin will decrease by about a quarter, so take the weight of the raw pumpkin with a reserve. Take the butter out in advance so that it softens at room temperature. The amount of sugar can be adjusted to taste.

Step 2

Step 2
Peel the pumpkin and cut into pieces. Wrap the pumpkin in foil.

Step 3

Step 3
Bake the pumpkin in a preheated oven at 180C for about 30 minutes until soft.

Step 4

Step 4
Cool the pumpkin and grind it to a puree. You can do this using a blender or simply mash it with a masher. Turn the oven on 180 degrees.

Step 5

Step 5
Mix flour with baking powder and sift into a wide bowl. Why sift flour? To enrich the flour with oxygen. This will increase the rise of the dough during baking and the cookies will bake well.

Step 6

Step 6
Grind soft butter with sugar and vanilla sugar. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 7

Step 7
Beat the egg into the resulting mixture and mix until smooth.

Step 8

Step 8
Add coconut flakes, stir. The amount of coconut flakes can be adjusted to your taste or eliminated altogether. You can also add other spices to your taste.

Step 9

Step 9
Add pumpkin puree to the resulting mixture and mix well.

Step 10

Step 10
Add flour sifted with baking powder. I advise you not to add all the flour at once. Why do you need to do this? So that the dough does not turn out too dense and steep. This dough will not rise well and the cookies will be hard. It is better to add the remaining flour while kneading the dough as needed. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 11

Step 11
The dough should be soft and not sticky to your hands.

Step 12

Step 12
Roll the dough into balls the size of a walnut. Place the balls on a parchment-lined baking sheet, pressing each ball down slightly on top. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

Step 13

Step 13
Bake pumpkin cookies in an oven preheated to 180C for about 25 minutes until lightly browned. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 14

Step 14
Cool the finished cookies completely and serve. Bon appetit!

Additional rubrics

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