Pumpkin cookies

Name: Pumpkin cookies
Ingredients: 450 g baked and mashed pumpkin; 250 g softened butter; 300 g sugar; 1 sachet (8 g) vanilla sugar; 4 eggs; 1 teaspoon cinnamon; 680 g flour; 10 g baking powder; 30 g pumpkin seed kernels; 40 g raisins; 40 g chopped walnuts; 100 g dark chocolate

Dessert - Pumpkin cookies by Eufrosina O. - Recipia

Baked, mashed pumpkin gives these pumpkin cookies a soft, yellow middle, while the cinnamon stays subtle. Butter, sugar and eggs come together in a soft dough, spooned onto the tray and browned at the edges; you can top them with seeds, raisins or walnuts. I bake the pumpkin until the flesh comes away easily from the skin. Prep: 20 minutes. Cook: 43 minutes. Rest: 10 minutes. Total time: 73 minutes. Servings: 24. Approximately 245 kcal and 4 g protein per serving.

Ingredients

450 g baked and mashed pumpkin
250 g softened butter
300 g sugar
1 sachet (8 g) vanilla sugar
4 eggs
1 teaspoon cinnamon
680 g flour
10 g baking powder
30 g pumpkin seed kernels
40 g raisins
40 g chopped walnuts
100 g dark chocolate

Preparation

1. Preheat the oven to 180°C and line the baking trays with parchment paper. 2. Beat the softened butter with the sugar and vanilla sugar until creamy. 3. Add the eggs one at a time, beating after each addition, then mix in the baked, mashed pumpkin and cinnamon. 4. Add the flour mixed with the baking powder. The dough will be soft but uniform. 5. Spoon small mounds of dough onto the trays. If you like, sprinkle pumpkin seeds, raisins or walnuts on top. Bake in 3 batches, for 14 minutes each, until browned at the edges; the middle stays yellow. 6. Leave the cookies to cool for 10 minutes. If you left them plain, melt the dark chocolate in the microwave for 1 minute, stirring halfway through, then glaze them.

Notes

You can top them with pumpkin seeds, raisins or walnuts; the plain ones can be glazed with dark chocolate. They contain gluten, eggs and dairy; the walnut version also contains tree nuts. Once cool, keep them in a closed container for up to 3 days. The pumpkin flesh should be well baked and finely mashed; if it is watery, leave it to drain, otherwise the dough will spread more. The size of the mounds changes the browning time by a few minutes, so check the first tray near the end of the 14 minutes. It is easy to rush beating the butter and sugar; I keep going until the mixture is smooth. I serve them with warm milk or coffee.