Those delicious Pumpkin cookies do not only taste like real pumpkins but look like them a lot. This easy pumpkin cookies recipe makes the best Halloween cookies from almond flour mixed with Kabocha puree.
Pumpkin cookies are a healthy and easy cookies recipe that takes less than 30 minutes to make. They are incredibly soft, flaky, and flavorful, which makes each bite melted in your mouth. If you are still struggling with what to make for your friends and family for the coming Halloween and Thanksgiving, this is the best pumpkin cookies recipe for you to try. It’s simply delicious with only a few ingredients required.
What are the ingredients?
- Unsalted Butter
- Granulated Sugar
- Pumpkin Puree- Kabocha squash is my favorite Japanese pumpkin that I love to use for all my pumpkin related recipes. They are sweet, nutty, and flavorful.
- All-purpose Flour
- Almond Flour
- Baking Powder
How to make pumpkin cookies?
- Skinned and chop the pumpkin. Steam the pumpkins until soft and puree it.
- Soften the butter at room temperature. Poke the butter with your finger if it’s easily dented but melted, which means it’s ready to beat.
- Beat the softened butter until fluffy with a whisk. Add sugar to it, and keep beating it until well combined.
- Continue to beat the butter with pumpkin puree until all ingredients are well incorporated.
- Sift all-purpose flour, almond flour, and baking powder into the mixer, combine all ingredients into a cookie dough.
- Shape cookie doughs and bake them with a preheated oven 356°F for 20 minutes.
How to shape cookies like a pumpkin?
- Divide the cookie dough into equal parts. Roll into balls, and make equal positioned slits on the sides with a scraper. Make some stems with extra brown or green doughs, and attach them on top of the pumpkin-shaped cookie doughs.
Can I use canned pumpkin instead of pumpkin puree in this recipe?
- Yes, canned pumpkin and pumpkin puree is the same thing, and you can pick one of them to make pumpkin cookies.
How do you store pumpkin cookies?
- Let the cookies cool down completely on the wire rack, and store them in an air-tight container at room temperature for up to 2 weeks. You can also refrigerate them for longer freshness.
More pumpkin-related recipes you may interested in.
Pumpkin Cookies
Those delicious Pumpkin cookies do not only taste like real pumpkins but look like them as well. This easy pumpkin cookies recipe makes the best Halloween cookies from almond flour mixed with Kombucha puree.
Ingredients
- 3 1/2 tablespoons Unsalted Butter
- 2 tablespoons Granulated Sugar
- 3 tablespoons Pumpkin Puree
- 1/2 cup All-purpose Flour
- 2 tablespoons Almond Flour
- 1/4 teaspoon Baking Powder
Instructions
- Skinned and chop the pumpkin. Steam it for 20 minutes until soft. Mash the cooked pumpkin with a fork, and set it aside.
- Soften the butter at room temperature. Poke the butter with your finger if it's easily dented but melted, which means it's ready to beat.
- Preheat the oven to 320°F (160°C).
- Beat the softened butter until fluffy with a whisk. Add sugar to it, and keep beating it until well combined.
- Continue to beat the butter with pumpkin puree until all ingredients are well incorporated.
- Sift all-purpose flour, almond flour, and baking powder into the mixer, combine all ingredients into a cookie dough. Separate two small portions from the dough, 5g each. Mix doughs with matcha powder and cocoa powder to get green dough and brown dough.
- Divide the cookie dough into equal parts. Roll them into a ball and make equal positioned slits on the sides with a scraper. Divide the green dough and brown dough into tiny equal parts and pinch them into stems. Stick the stem on top of the pumpkin-shaped cookie dough.
- Place each of the cookie doughs on a baking pan lined with parchment paper.
- Bake the cookies for 20 minutes. Remove the cookies from the oven, and let
them cool down completely on the wire rack.
Nutrition Information:
Yield:
25Amount Per Serving: Calories: 40Total Fat: 2.2gSaturated Fat: 1.2gCholesterol: 5mgSodium: 13mgCarbohydrates: 4.6gFiber: 0.3gSugar: 1.3gProtein: 0.6g