Homemade Pumpkin Cookies

Halloween special homemade Pumpkin cookies. Crunchy with a spicy twist and rich in flavor with powdered spices. A great choice for tea time munch alongside tea or coffee or just cookies.

I tried these pumpkin cookies recipe during Halloween when pumpkin is present almost in each and every household and totally in demand.

Who doesn’t like cookies especially choco chip cookies, from kids to adults we all like having flavored cookies of our choice to munch as a snack in the evening or mid-day with tea or coffee.

Pumpkin is a nutrient-dense crop; a cup of cooked pumpkin provides more than 200 percent of the recommended daily intake of vitamin A, 20 percent of the recommended vitamin C, and more potassium than a banana. [Source: AMRC]

Pumpkin is not loved by everyone, there is a separate fan base for pumpkin. There are people who are neither a pumpkin fan nor a person who likes spicy twists in a sweet recipe and will think this idea is a bit weird but trust me, try these pumpkin cookies, you will love them.

My sister’s not-so-favorite pumpkin, so one day during Halloween what I did is, I tried pumpkin cookies for the very first time and gave her to taste is and of course she wouldn’t have tried those cookies after knowing they are pumpkin cookies, so I kept it from her what the flavor was.

She tasted and loved them, now that’s the magic of pumpkin cookies.

From then, we have tried several pumpkin recipes can be made, pumpkin cookies, pumpkin soup, pumpkin fried flatbread, pumpkin cake, pumpkin smoothie, pumpkin bread, etc.

Ingredients required for homemade pumpkin cookies:

• 1/4 cup softened unsalted Butter
• 1/2 cup Powdered Sugar
• 1/4 cup Pumpkin sauce- homemade or canned
• 1/2 cup All Purpose Flour
• 1 teaspoon Corn Starch
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon powder
• 1/4 teaspoon Cardamom powder
• 1/4 teaspoon Grated Ginger
• Pinch of Grated Nutmeg

Homemade Pumpkin Cookies

Halloween special Pumpkin cookies. Crunchy with a spicy twist and rich in flavor with powdered spices. A great choice for tea time munch alongside tea or coffee or just cookies.

• microwave safe dish
• mixing bowl
• stand blender

to make cookie dough

• 1/4 cup softened Butter
• 1/2 cup Powdered Sugar
• 1/4 cup All Purpose Flour
• 1 tsp Cornstarch
• cinnamom powder
• cardamom powder
• grated nutmeg
• salt

Preparation:

1. Remove seeds of the pumpkin and peel off the outer shell

2. Dice the peeled pumpkin, and make into a soft paste

Cookie dough

1. Make a creamy mixture of softened unsalted butter and powdered sugar in a mixing bowl.

2. sieve in all purpose flour, cornstarch, cinnamon powder, cardamom powder, grated nutmeg, grated ginger and salt.

3. mix in using cut and fold method until formed into a sticky dough.

4. prepare small balls and refrigerate

5. grease a microwave proof dish with butter, place the pumpkin cookie dough ball 2 centimeter away and microwave for 15 to 20 minutes at 180 degree celcius.

Snack

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Try this squash recipe too: Three Sisters Soup Recipe

Step by Step Cooking Instructions:

Step 1-

First, let’s get to the preparations for pumpkin cookies.

Remove the outer shell of the pumpkin, dice it and grind it to a smooth paste in a mixer grinder or use a store-bought canned pumpkin sauce.

Step 2-

For making pumpkin cookies dough:

In a mixing bowl add 1/4 cup of softened unsalted butter and 1/2 cup of powdered sugar, whisk it all together with a stand blender until it combines and becomes nice soft creamy.

*often to save time people tend to melt butter in microwave, but do not do that. Melted butter will disturb the required stickiness of dough and even the texture of cookies.

Step 3-

Once the butter and sugar are creamy pour in 1/4 cup of pumpkin sauce and whisk it.

*pumpkin sauce takes time to mix with the butter, mix it evenly and let it take it time. When you pour it and start mixing, you will see butter is not mixing with the pumpkin sauce but it will but mix it at least for 5 to 10 minutes.

Step 4-

Take a sieve and sieve in 1/2 cup of all-purpose flour, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon cinnamon powder, 1/4 teaspoon cardamom powder, grate nutmeg in the whisked butter, and 1/4 teaspoon grated ginger.

*salt is added in sweet dishes to enhance the flavor of pumpkin and enhance the sweetness

*cinnamon, cardamom and nutmeg powder is added to make it is rich dish.
  add nutmeg in limited quantity because it can be overpowering and make you sleep if eaten in excess quantity.

*always use a sieve while using any types of flour, baking powder or soda, powdered spices, powdered sugar, etc, so that no lumps are formed out of the flour and spices are incorporated evenly  

Step 5-

Mix until everything combines and forms a sticky dough. Pumpkin cookie dough is ready.

Half the work is done in the process of making pumpkin cookies.

Step 6–

Take small portions from the dough, make balls out of it and place it in the refrigerator for at least half an hour.

Grease microwave proof dish with butter and place the refrigerated pumpkin dough balls on the microwave-proof plate at a distance of 2 centimeters because cookies spread in the cooking process

Microwave the balls of pumpkin cookies for 15 to 20 minutes at 180 degrees Celcius.

Nice crispy pumpkin cookies are ready to munch.

How to store homemade pumpkin cookies?

Store these pumpkin cookies in an air-tight container, but before doing this check if the cookies are at room temperature. If you store them immediately after taking them out of the microwave, cookies will not stay crunchy and will get chewy which no one wants.