Name: Pumpkin Cookies
Prep time: 45 min
Cook time: 40 min
Yield: 30 cookies
Cuisine: United States
Ingredients: 500 oz ofpumpkin (500 grams of raw, unpeeled pumpkin yields about 250 grams of drained purée.); 250 oz offlour; 200 oz ofbutter; 150 oz ofbrown cane sugar; 1 egg; 80 oz ofwalnut kernels; 50 oz ofdark chocolate; 2 pods ofvanilla (or liquid vanilla extract (preferably alcohol-based rather than syrup)); 2 tbsp ofGrand Marnier; 1 tsp ofbaking powder; 1 pinch ofsalt

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Updated on 14 April 2025 by

toquetoque

1 review 5 : Delicious

Cuisine

United States

Diet

Vegetarian

Level

Easy

Preparation

45 minutes

Cooking

40 minutes

Here’s my recipe for pumpkin cookies—delicious treats that kids and adults alike will love!

The pumpkin flesh adds a delicate flavor and a beautiful orange color to these cookies. Thanks to this vegetable, which pairs so well with sweet treats, your cookies are lighter and easier to digest. What a delight to discover their soft center beneath their crispy exterior!

You can store these cookies for several days in a metal tin, which will keep them from getting too soft.

Enjoy, and let me know what you think!

For

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17.6 oz of pumpkin 500 grams of raw, unpeeled pumpkin yields about 250 grams of drained purée.
8.8 oz of flour
7 ¾ oz of butter
5.3 oz of brown cane sugar
1 egg
2.8 oz of walnut kernels
1.8 oz of dark chocolate
2 pods of vanilla or liquid vanilla extract (preferably alcohol-based rather than syrup)
2 tbsp of Grand Marnier
1 tsp of baking powder
1 pinch of salt

How to Make Pumpkin Puree
- 1
  Peel the pumpkin and cut it into small cubes. Steam it for about 20 minutes, until tender.
- 2
  Mash the pumpkin pieces into a puree, then drain thoroughly using a cloth or a fine-mesh strainer.
Making the cookies
- 3
  Melt the butter and mix it with the sugar until smooth.
- 4
  Add the egg and the mashed pumpkin, and stir.
- 5
  Coarsely chop the walnut halves and the chocolate, then add them to the mixture along with the vanilla seeds, salt, and Grand Marnier. Stir well.
- 6
  Mix the tsp of baking powder into the flour and add it to the mixture.
- 7
  Preheat the oven to 190°C, preferably using the convection setting if your oven has one.
- 8
  Line a rectangular baking sheet with parchment paper, and spoon the dough onto the sheet in rounds about half a centimeter thick, using one tbsp of dough for each round. You can use a second spoon to help you, or use a cookie cutter. Leave enough space between each round.
- 9
  Bake the pumpkin cookies for 15 minutes until golden brown. Don’t worry if the cookies are still soft when you take them out; they’ll firm up as they cool.