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Pumpkin Biscuits with step by step pictures
These lightly sweetened Pumpkin Cookies are crunchy on the outside and chewy on the inside, that's a perfect treat for celebration.
Course
Snack
Keyword
Pumpkin Cookies
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Ingredients
130
g (1 cup)
All Purpose Flour / Maida
1/4
tsp
Salt
Pinch
of
Baking Soda
56
g (1/4 cup)
Unsalted Butter
1/4
Cup
Pumpkin Puree
1/4
Cup
Castor Sugar
1/4
Cup
Brown Sugar
1
Egg Yolk
1/2
tsp
Vanilla Extract
2
tsp
Pumpkin Spice Powder
For Pumpkin Spice Powder:
4
tsp
Cinnamon Powder
2
tsp
Ginger Powder
1
tsp
Clove Powder
1/2
tsp
Numeg Powder
Instructions
To make Pumpkin Spice Powder:
Mix all the powder in a jar and shake well until mixed. Store it in air tight container for later use.
To make Pumpkin Cookies:
In a bowl, mix flour, spice, Baking soda and salt. Keep it aside.
Using an electric beater, Beat Butter and sugars till smooth.
Add Pumpkin Puree and beat till mixed.
Add in Egg Yolk and vanilla, beat till light and fluffy.
Add the flour in two batches, beating each time.
Cling wrap the dough and place in fridge for 1 hour.
Preheat oven to 200 C and prepare a cookie tray by placing a parchment paper cut to tray size.
Apply flour on a work surface and roll the dough to 1/4 " thickness.
Using a cookie cutter, cut the cookies and place it on a prepared cookie tray. I used a Pumpkin cookie cutter.
Using a sharp knife, I hand carved these cookies to make eyes, nose and mouth.
Place all the cookies with 1" space. Bake it for 12-15 min.
Once cooled, store it in air tight container for up to a week.