Pumpkin biscuits: soft and fragrant


THE Pumpkin biscuits (or Pumpkin Cookies) are simple but very tasty shortbread! I am soft and smelling of cinnamon, perfect for dipping in milk for breakfast or tea time. Try the Pumpkin biscuits the best there are!

For me Breakfast equivalent to donuts, pies, soft cakes that smell of home and, of course, Biscuits! I think they are the fifth essence of life and if any day starts with gods biscuits for breakfast, it will no longer be an ordinary day. It will become a special day, sweet, fragrant and soft, just like the Pumpkin biscuits that I propose to you today. They are fragrant and soft Biscuits that melt in the mouth with each bite. The consistency is simply crazy and there is no person who holds out in front of a pack of these Pumpkin biscuits prepared at home with love.

Since I tried them I can’t do without them anymore because they are really special and easy to perform. In fact, you just need to mix a few simple ingredients to make some Pumpkin biscuits that smell of cinnamon and at home. Try to imagine a cold autumn day: it is raining outside, the wind blows impetuously and you are busy baking pans of Pumpkin biscuits that give off an intoxicating scent. Don’t you feel better already? 😉

Sometimes it takes very little to straighten even the worst days. And the right key is always in simplicity, just like in these Pumpkin biscuits

Print Recipe

Pumpkin biscuits

Fragrant and tasty pumpkin shortbread biscuits, perfect to soak in milk for breakfast or to enjoy accompanied by a steaming cup of tea!

Preparation time 25 minutes
Cooking time 15 minutes


  1. Steam (or in a little water) the previously cleaned and sliced ​​pumpkin for about 12/15 minutes. Then, turn off and let it cool. Chop the cooked pumpkin with a robot until you get a puree and place in a sieve to strain for about 20 minutes. I will have to be very dry.

  2. In a large bowl, place the sifted flour, the sifted baking powder and cinnamon (or citrus peel), the sugar and a pinch of salt. Mix everything for a few seconds with a wooden spoon.

  3. Finally, add the cold butter cut into pieces (or oil), the egg and the well squeezed pumpkin cream (please!). Mix everything with your hands until it forms a homogeneous mixture. If necessary, add a little more flour to help you work. Do not work the dough too much but only the time it takes to combine the ingredients!

  4. Wrap the dough in a sheet of cling film for food and place in the fridge to harden for 30 minutes. After the necessary time, recover the dough and roll it out on a floured surface using a rolling pin. You will need to obtain a thin sheet of 6/7 mm.

  5. Cut out the cookies using a round mold (or the one you prefer) of about 5 cm in diameter. Place the biscuits obtained in a baking tray lined with parchment paper.

  6. Bake in a preheated oven at 180 ° static mode (170 ° if ventilated) and cook for about 12/15 minutes. They must be golden! Remove from the oven and allow to cool before removing them from the pan and placing them on a grate for cooling. Once cold, decorate with icing sugar and serve!

THE Pumpkin biscuits they are perfect as a gift because they can be kept for a long time in a tin box or a tightly closed container. They can be enjoyed for breakfast or as a snack, but they are also perfect for serving as a dessert at tea time. Have fun enriching the dough with chocolate chips to make them even more special!

Check out other tasty pumpkin sweet recipes:

Try my recipes and tag me on Instagram adding my tag #incucinaconanna #annaontheclouds

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