Homemade cookies are always a hit. In the fall, they're enriched with pumpkin puree, and that's how the cookies we're sharing today are born. Our soft pumpkin crinkle cookies are butter-free, light, and delicious. They're quick to make with simple ingredients and fragrant spices.
The dough is made quickly, starting with oven-roasted pumpkin. Before baking, the cookies are rolled in a mixture of brown sugar and cinnamon and then coated in powdered sugar. The surface will be slightly caramelized, while the soft interior will resemble a tartlet.
For an impeccable result, we suggest choosing a compact pumpkin variety that is low in water, such as the sweet and very delicate Delica.
Pumpkin cookies are perfect for breakfast or a fall and winter snack, even better with a cup of tea or hot chocolate. They're also ideal for Halloween, paired with other delicious treats.
Ingredients
How to Make Pumpkin Crinkle Cookies
Pumpkin cookies can be made in less than an hour. Start by cooking the pumpkin: cut it into fairly thick slices and arrange them on a baking sheet lined with parchment paper. You can leave the peel on: it will be easier to remove after cooking. Bake in a preheated oven at 190°C (375°F) for about 30 minutes. Baking in the oven makes the flesh tender and dry, but you can also cook it in the microwave or steam it.
Pumpkin cookies can be made in less than an hour. Start by cooking the pumpkin: cut it into fairly thick slices and arrange them on a baking sheet lined with parchment paper. You can leave the peel on: it will be easier to remove after cooking. Bake in a preheated oven at 190°C (375°F) for about 30 minutes. Baking in the oven makes the flesh tender and dry, but you can also cook it in the microwave or steam it.
Once the pumpkin is soft, remove it from the oven and let it cool. Then, remove the peel with a knife and transfer the pulp to a food processor.
Once the pumpkin is soft, remove it from the oven and let it cool. Then, remove the peel with a knife and transfer the pulp to a food processor.
Add the egg and the seed oil.
Add the egg and the seed oil.
Blend the pumpkin until you get a smooth and creamy consistency.
Blend the pumpkin until you get a smooth and creamy consistency.
Collect the flour, sugar and baking powder in a bowl, mixing them with a spoon.
Collect the flour, sugar and baking powder in a bowl, mixing them with a spoon.
Now add the pumpkin puree.
Now add the pumpkin puree.
Flavor with grated orange zest.
Flavor with grated orange zest.
Mix all the ingredients together with a spoon. The dough will be very soft, but that's normal.
Mix all the ingredients together with a spoon. The dough will be very soft, but that's normal.
At this point, take a small amount of dough with a teaspoon and pass it through the brown sugar and cinnamon mix.
At this point, take a small amount of dough with a teaspoon and pass it through the brown sugar and cinnamon mix.
Then cover each biscuit with powdered sugar.
Then cover each biscuit with powdered sugar.
Arrange the pumpkin cookies on the baking tray lined with baking paper and cook in a preheated static oven at 355°F/180°C for about 15 minutes.
Arrange the pumpkin cookies on the baking tray lined with baking paper and cook in a preheated static oven at 355°F/180°C for about 15 minutes.
They will be ready when they are slightly puffed up. Take them out of the oven and let them cool completely on a wire rack.
They will be ready when they are slightly puffed up. Take them out of the oven and let them cool completely on a wire rack.
The pumpkin crinkle cookies are ready to be served, accompanied by a hot infusion.
The pumpkin crinkle cookies are ready to be served, accompanied by a hot infusion.
Tips and Variations
To make these pumpkin and chocolate crinkle cookies, simply add about 50 grams of dark chocolate chips to the dough. For a more rustic result, you can add chopped hazelnuts, a mix of dried fruit, or a few dried raisins.
Instead of orange zest, you can use a drop of vanilla extract, grated ginger, or a pinch of ground cardamom.
Storage Instructions
Pumpkin cookies can be stored at room temperature, in a sealed tin or glass jar, for up to 4-5 days. They will dry out a bit as the days go by, but they'll still be delicious.
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