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Crunchy Pumpkin Cookies Recipe

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3.9 from 5 reviews

Crunchy Pumpkin Cookies are delightful autumn treats combining the warm flavors of pumpkin puree, cinnamon, and a hint of orange zest. These buttery, crisp cookies are perfect for seasonal snacking or sharing during festive gatherings, offering a smooth, orange dough that bakes into a perfectly crunchy texture.

Ingredients

Dry Ingredients

  • 300 g plain flour, white rye flour, or white spelt flour (plus more for dusting)
  • 100 g icing sugar
  • 1 tsp cinnamon

Wet Ingredients

  • 200 g unsalted butter, cold and cubed
  • 137 g pumpkin puree
  • 2 egg yolks
  • Zest of 1/2 orange (optional)

Instructions

  1. Prepare the Dough in Food Processor: Combine all ingredients in a food processor and pulse gently until you achieve a smooth, silky, orange dough. Remove the dough onto a work surface, divide it in half, and shape each into a flat disk. Wrap with cling film and refrigerate for at least 30 minutes, or longer for better texture.
  2. Alternative Mixing Method: If you don’t own a food processor, sift the flour, icing sugar, and cinnamon into a large bowl. Add the cold cubed butter and rub together with your fingers until the mixture resembles breadcrumbs. Incorporate the remaining ingredients and knead gently by hand until smooth and silky dough forms. Proceed with chilling as described above.
  3. Roll and Cut the Cookies: Once chilled, place the dough on a floured surface and roll out to about the thickness of a pound coin (approximately 1.75 cm or 0.7 inches). Use cookie cutters to cut into desired shapes. Collect scraps, re-roll, and repeat cutting until all dough is used.
  4. Bake the Cookies: Preheat the oven to 170°C (325°F, Gas Mark 3). Place the cut cookies on baking sheets lined with parchment paper and bake for approximately 20 minutes. Start monitoring at 15 minutes to avoid over-baking, as oven temperatures vary.
  5. Cool and Serve: Transfer the baked cookies onto a cooling rack and let them cool completely before enjoying their crunchy texture and rich flavors.

Notes

  • Use pumpkin puree that is not too watery for best dough consistency.
  • The orange zest is optional but enhances the flavor profile.
  • Refrigerating the dough longer than 30 minutes results in easier handling and better texture.
  • Store cookies in an airtight container to maintain crunchiness.

Find it online: https://lauracooks.com/crunchy-pumpkin-cookies-recipe/