Name: Pumpkin Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 375 g of All Purpose Flour; 320 g of Pumpkin Puree; 150 g of Butter; 160 g of White Sugar; 160 g of Brown Sugar; 1 Eggs; 5 g of Baking Powder; 1 teaspoon of Cinnamon; 1 teaspoon of Ginger; a pinch of Table Salt

Autumn isn’t truly here until you’ve tasted Pumpkin Cookies. These delicacies are the quintessential treat to accompany a warm cup of tea and also make for a delightful snack for kids. Among the pantheon of pumpkin desserts, these cookies stand out not just for their simplicity but for their guaranteed popularity.

The recipe for these Pumpkin Cookies is emblematic of the fall season. Each cookie offers a soft texture combined with the spicy warmth of cinnamon and ginger, an aroma that captures the very heart of autumn. The flavor profile, though reminiscent of a cozy fall evening, is achieved using everyday dessert staples: flour, butter, sugar, and eggs. The magic truly happens with the addition of select spices and a fresh raw pumpkin puree, which can be prepared in mere minutes. Ground cinnamon and ginger have been meticulously chosen to infuse the dough with a taste that’s classically autumnal.

The initial steps, understanding how to adequately prepare the pumpkin and create the puree, pave the way for a seamless baking experience. With these basics under your belt, crafting these delectable Soft Pumpkin Cookies becomes almost second nature. A brief spell of 20-25 minutes in the oven and the result is a batch of cookies that, once tasted, will become a sought-after treat during the cool embrace of autumn and winter. These aren’t just cookies; they’re memories in the making.

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Instructions

To prepare Pumpkin Cookies start by cutting the pumpkin into slices and bake it in the oven covered with baking paper at 400°F (200°C) for about 20 minutes or at least until tender.

Now scoop out the pulp from the pumpkin slices, place it in a blender, and blend until the pumpkin puree is smooth and lump-free.

Now place in the bowl of a planetary mixer the brown sugar, caster sugar the softened butter made into cubes, a pinch of salt and work well with the whisk hook.

Now add the pumpkin puree, one egg, and process it all.

Once the ingredients are mixed well, add the sifted flour

Add the cinnamon powder, ginger powder and knead well so that it all mixes well until a smooth dough is obtained.

With the help of a spoon (or an ice cream scoop) scoop out some of the dough and arrange it in balls on a baking sheet lined with parchment paper, making sure to keep them well apart. Wet your fingers a little and shape the balls to give them the classic cookie shape.

Bake in a preheated static oven at 360°F (180°C) for about 20-25 minutes making sure that the time varies depending on the size of the cookies you have created. depending also on the size of the cookies. As soon as they are baked, let them cool to room temperature and the Soft Pumpkin Cookies will be ready to be enjoyed.

Pumpkin Cookies

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