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Cooking + Entertaining

Pumpkin biscuits: the recipe for soft autumn sweets without butter

Pumpkin biscuits: the recipe for soft autumn sweets without butter


THE Pumpkin biscuits they are gods autumn sweets soft and fragrant, excellent to taste for breakfast and the snack, accompanied by a cup of tea or milk. These biscuits are made with a dough based on pumpkin puree, seed oil, flour, eggs, icing sugar, baking powder and vanilla sugar. Once you have made the biscuits from the dough, just bake them in the oven for about 20 minutesready to taste dusted with icing sugar: in just a few steps you will obtain biscuits with a soft center and a delicate flavor that even children will like.


Baking powder for cakes

How to make pumpkin biscuits

Cut the pumpkin into small pieces. Put it in the pan with the sugar and a little water. Cook with the lid on for 15 minutes, it must become soft.

Then let it cool and mash it with a fork until you get a puree.

Mix the puree with the seed oil, icing sugar, eggs and vanilla sugar.

Add the flour and baking powder to the mixture and continue mixing. Once you have the dough, fold with your hands to compact it.

Cut dough into 6 pieces; lengthen them and press with the fork on the surface to make grooves.

Cut the piece with a wavy cutter to get biscuits.

Bake the biscuits in the oven at 190°C for 20 minutes.

Sprinkle icing sugar over the biscuits before serving.


You can save pumpkin cookies for 3-4 days in a tin box or airtight container.

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