I think the last few years I’ve always easily ignored Halloween. I “celebrated” it every now and then back then, but then it completely disappeared in my life and somehow I never had much desire to conjure up something for my wonderland on this topic. And then I wanted Pumpkin cookies bake. And when they were lying there in front of me, I thought to myself, hey, you can now easily compose a bit of Halloween with it. Zack, grabbed some decorations and stuck them on the cookies. It’s done. And we always love, right? But as always, I’ll leave you with all the facts at a glance here:
- soft cookies with pumpkin,
- spicy, aromatic,
- healthier,
- made quick and easy,
- best stored in a tin can,
- perfect for Halloween.
Soft cookies for Halloween: pumpkin cookies
Snickerdoodles inspired me to make this recipe. I always wanted to do that, but somehow it didn’t work out. Like so often. At the end of the day, they are also snickerdoodles. But stop with pumpkin. They are made healthier by a mixture of spelled and wholemeal spelled flour instead of wheat flour and erythritol instead of sugar. The pumpkin pie spice in combination with cinnamon makes it particularly spicy. I love that yes. It just tastes so much like fall. Delicious. And just the smell in the kitchen when the cookies are in the oven. Mmmmm. When the pumpkin cookies come out of the oven, they should still be a little soft. That’s how it should be. They will then become even firmer. It’s better to take it out of the oven a little too early than too late. If you would like to decorate and decorate them: Go for it. But of course it doesn’t have to be. By the way, I could also imagine that they could also be wonderfully dipped in chocolate. This is certainly a wonderful combination. And definitely enjoy it with coffee. I loved it!
Recipe: healthier pumpkin cookies
A quick and easy recipe for soft pumpkin cookies. Perfect for Halloween. Spicy and wonderfully aromatic.
Court:
Cookies, biscuits
Keyword:
Cookies, healthier, halloween, cookies, pumpkin
portions: 24 Piece
Dough
- 100
G
butter - 140
G
Erythritol - 120
G
pumpkin puree - 1
TL
vanilla extract - 175
G
Flour - ½
TL
baking powder - 1
prize
Salt - 1
TL
Cinnamon - 1
TL
Pumpkin Pie Spice
To roll around
- 50
G
Erythritol - 1
TL
Pumpkin Pie Spice
- In a bowl, mix the flour, baking powder, spices and salt.
- In another bowl, using the beaters of a hand mixer or in a food processor, beat the butter and erythritol (sugar) until light and creamy.
- Add pumpkin puree and vanilla extract and mix well again.
- Add the flour mixture and stir briefly until the flour is distributed.
- Place the dough in the refrigerator and let it stir for 30 – 60 minutes.
- To roll, mix erythritol with spices and place in a small bowl.
- Preheat the oven to 175°C top/bottom heat and line a baking tray with baking paper.
- Always remove some of the dough and roll it into 4cm balls. Roll these in the spice-sugar mixture and spread on the baking tray.
- Bake pumpkin snickerdoodles in a hot oven for about 13-15 minutes.
Difficulty: very easy
Source: Mara’s original
Want more cookies? Nice! I have some there. Take a look here in Wonderland:
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Have you tried the recipe?
I’m really happy about that! If you’d like, show me your result on Instagram and feel free to tag @maraswunderland and use the hashtag #maraswunderland. I am always very enthusiastic about your creations of my recipes! 🙂
Did you like it? What have you changed?
Like myself, many people always change little things about the recipes. You too? Feel free to tell me about it here in the comments. It’s wonderful to hear what you do with the recipes. And of course how you liked it!
You have a question?
Then feel free to leave it here in the comments. I can’t promise that I’ll respond in an absolutely timely manner, but I always try to keep an eye on it and respond quickly.
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Have a great weekend, dear ones!
Mara