Mäkké tekvicové cookies
mäkké tekvicové cookies

Soft Pumpkin Cookies

So, fall is here. Yes, I know it is here for a few days now but these temperature fluctuations are relatively new for this year. If it was just warm or cold weather, not changing constantly. I know that fall is here when my body doesn´t want to adjust to these fluctuations and I always get the cold/flu on the beginning of a new season of the year. I am already sickening for the cold/flu, so yay. But one thing is good about fall, there are different orange and yellow shades. Whether I´m speaking about trees, Halloween or pumpkins. And in this case, I am talking about a pumpkin that I used for Soft Pumpkin Cookies. When I say soft, I mean like really super extra soft, almost like a cake. Since they are so soft, dough is more runny than usual, taking small parts of it won´t be as easy as usual and you will wonder whether it should be like this, but when you roll them in sugar and bake them, you will find out that it was supposed to be done like this. Pumpkin, cinnamon, nutmeg and a bit of pumpkin spice are combined to create extremely delicious and quick soft fall cookies. You definitely won´t regret making them.

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies

mäkké tekvicové cookies
Print
Soft Pumpkin Cookies
Prep Time
30 mins
Cook Time
13 mins
Total Time
43 mins
 
Extra soft pumpkin cookies, similar to crinkles
Servings: 33 cookies
Ingredients
  • 250 g crystal sugar
  • 115 g butter
  • 250 ml pumpkin puree
  • 1 tsp vanilla extract
  • 1 egg
  • 315 g all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • A pinch of pumpkin spice
  • 180 g icing sugar
Instructions
  1. Beat butter with sugar until fluffy.
  2. Add pumpkin puree, vanilla extract and egg, beat again.
  3. In the next bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, salt and pumpkin spice.
  4. Incorporate flour mixture into butter mixture, mix well until you get dough.
  5. Put dough in a refrigerator for about 4 hours.
  6. Take small parts from dough using a spoon (or a small ice cream scoop since dough is quite sticky), roll those parts in icing sugar and form balls.
  7. Put these balls on a baking pan covered with baking paper (12 cookies on 1 baking pan) and bake about 13 minutes on 189 degrees.

Recipe Notes
  • Cookies are soft even 4 days after baking
  • Do not put them on top of each other since icing sugar „melts down“
  • Recipe adapted from Lovely Little Kitchen

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