These delicious pumpkin cookies can be cut into your favorite shape to make snacking more fun.
- ⅝ lb Italian “00” flour or all-purpose flour
- 2 oz potato starch
- 2 eggs
- 1 ¼ lb pumpkin
- 4 ½ oz butter
- 4 ½ oz sugar
- 1 package baking powder
- 1 tablespoon ginger, fresh (or powdered)
- 1 pinch vanilla, in powder
- confectioners sugar to taste
- unsweetened cocoa powder to taste
Cut the pumpkin in half, remove the seeds and bake in a 350°F oven until soft and easily poked with a fork.
Remove from the oven, let cool and then scrape the flesh from the skin.
Transfer the pumpkin to a blender and puree.
Equally divide the pureed pumpkin into two bowls.
To one bowl, add the ginger and to the other the vanilla.
Divide the remaining ingredients (excluding the powdered sugar and cocoa powder) in half.
Add one half to the pumpkin with ginger and the other half to the bowl of pumpkin and vanilla.
Cover the bowls with a dishtowel and let rest for 20 minutes.
Then roll out the dough with a rolling pin until it is around ¾ of an inch thick.
Cut the dough into your favorite shapes, using a knife or cookie cutters.
Place cookies on a baking sheet lined with parchment paper and bake in a 300°F for 30 minutes.
Once the cookies are done, remove from the oven and place on a rack to cool.
Once cool, dust the vanilla cookies with cocoa powder and the ginger cookies with powdered sugar.
Source: Academia Barilla