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Pumpkin Cookies

  • 1 hour and 45 minutes
  • Easy
  • Desserts and Fruit

Ingredients: Per 4 servings

  • 7 oz pumpkin
  • lb all-purpose flour
  • 5 oz cane sugar
  • 3 ½ oz butter
  • 1 egg
  • ½ lemon zest
  • cinnamon
  • 1 pinch salt
  • cane sugar, for decoration


Wash the pumpkin, peel and cut it into pieces, removing seeds and filaments, then steam for about 30 minutes or until very soft (alternatively, use a pressure cooker for 3-5 minutes), then blend and weigh out 31/2 oz. (ioo grams).

Stir the butter with the sugar, add the egg yolk, flour and pumpkin. Spice with cinnamon and lemon peel to taste and season with a pinch of salt. Add the flour and knead without overworking the dough, then wrap it in a plastic wrap and let rest in refrigerator for one hour.

Poll a long 11/2 inch (3 centimeters) log on a floured table, brush with egg white and sprinkle with cane sugar for decoration. Slice the log into discs 1 centimeter thick. Arrange on a lightly buttered and floured baking sheet (or lined with oven paper) and bake at 350°-375°F (180°-190°C) for about 20 minutes.