Pumpkin Cookies

Pumpkin Cookies. I really enjoy baking pumpkin, pumpkin cookies are my favorite. This cookie, very soft, bakes well while maintaining its shape. The recipe is easy, add more spices if you prefer! You can use fresh pumpkin or ready canned pumpkin. Great cookies to make in the fall!

Pumpkin Cookies

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  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Serving15 cookies
  • Cooking methodOven
  • CuisineInternational

Ingredients Pumpkin Cookies

21/2 cups flour (250 g)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg (graund)
1/2 cup sugar (100 g)
1/2 cup butter (110 g)
1 egg
1 cup pumpkin (220 g)
peanut butter
1/4 teaspoon salt


Blenders / Mixer
Baking Trays

Steps Pumpkin Cookies

Preheat the oven to 350°F ( 180° C )
If using fresh squash, bake chunks without the skin at 350° F ( 180° C ) for 10 minutes.
Or you can boil the squash in water for 10 minutes.
Blend to form a puree.
In a medium bowl combine flour, baking soda, baking powder, cinnamon, nutmeg and salt Beat sugar and 1/2 cup (1 stick) butter in a large mixer bowl until well blended. Combine pumpkin, egg until smooth. Gradually add in the flour mixture. Obtain a homogeneous mixture.

Drop by rounded spoonfuls onto prepared baking sheet.
Bake for 15 minutes or until edges are nicely colored.
Allow to cool on the baking sheet completely.
Drizzle cookies with peanut butter.

These are the best pumpkin cookies ever! They are so soft I highly recommend them, you won’t be disappointed.

Cookies for:

Pumpkin Cookies

Recipe for cookies with apple cream :
Cookies with applesauce

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