Autumn Pumpkin Walnut Cookies
Autumnal cookies with pumpkin purée, walnuts and warm spices. The dough can be prepared in advance and kept in the refrigerator, so the cookies can be baked fresh for the holidays.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 250 g All-purpose flour
- 125 g soft butter
- 100 g sugar
- 1 pc egg (size M)
- 150 g pumpkin purée (from Hokkaido, cooked)
- 80 g walnuts, chopped
- 1 tsp gingerbread spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 pinch salt
- 50 g powdered sugar for dusting
Method
- Toast the walnuts briefly in a dry pan over medium heat until they smell fragrant, then let them cool.
- Mix the flour, baking powder, gingerbread spice, cinnamon and salt in a bowl.
- Beat the butter and sugar with hand mixers or a stand mixer until light and creamy, then beat in the egg.
- Add the pumpkin purée and the flour mixture to the butter mixture and knead everything into a smooth dough. If the dough is very soft, add one tablespoon of flour at a time.
- Knead in the chopped walnuts, wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
- Preheat the oven to 180 °C top and bottom heat and line a baking sheet with baking paper.
- Roll out the dough to about 4 mm thick between two sheets of baking paper and cut out cookies, for example stars or crescent moons. Dip the cookie cutters in flour several times so the dough does not stick.
- Place the cookies on the baking sheet with some space between them and bake for 10 to 12 minutes, until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack, then dust them with powdered sugar.
- Store the cookies in an airtight tin; they keep for several days this way.