Eggless pumpkin cookies are very soft. They can be treated to both adults and children. They will eat it with pleasure, but they will never guess what it is made from. You don't need eggs to bake this dessert; pumpkin puree gives it softness. Pumpkin cookies don't crumble. Try making this inexpensive, but very tasty and healthy pastry.

Eggless pumpkin cookies

step by step photo recipe for the oven

• pumpkin – 300 grams,
• flour - 1 cup,
• butter - 100 grams,
• cinnamon – 1 tsp,
• baking powder – 1 tsp.

We clean the pumpkin from the peel and seeds. Cut into cubes.

You can also use frozen pumpkin or prepared pumpkin puree.
Transfer the vegetable to the pan. Fill with water and add a little salt. Let it cook until done. This takes 10-20 minutes. Cooking time depends on the type of pumpkin.

While the pumpkin is cooking, let's prepare the rest of the ingredients. Place butter and sugar in a deep bowl. The oil should be very soft. To do this, you need to take it out of the refrigerator in advance.

Mix butter and sugar thoroughly until smooth. The sweetness of pumpkin depends on the variety. If we are making very sweet cookies, we recommend using only half the amount of sugar.

Drain the water from the pumpkin. Mash with a mashed potato masher into a homogeneous mass. Some varieties are fibrous. There is no need to achieve the perfect puree. Small pieces after baking are not noticeable at all and cannot be felt on the teeth. Transfer the mixture to another bowl. It will cool down faster this way. Add cinnamon to the warm puree. Stir well.

Combine the puree with the butter mixture. Mix. It is not necessary to achieve uniformity.

Combine flour with baking powder and add to bowl.

Mix the dough. It should be viscous, but not spread when we form the ball. The amount of flour may be needed a little more, depending on its quality. If the dough is too liquid, add a little flour.

Turn on the oven. We set the temperature to 180 degrees.
Wet your hands with cold water or vegetable oil. Take a portion of dough equal to one tablespoon. We form identical lumps. Place on a baking sheet greased with vegetable oil.

Bake pumpkin cookies in the oven on a medium rack for 10-15 minutes. Let the baked goods cool.

Serve with tea, cocoa, milk. The cookies do not harden the next day.

If desired, you can add poppy seeds and sunflower seeds to the dough.

Cookies with pumpkin in a slow cooker

I have a huge amount of pumpkin in my freezer because I just love pumpkin dishes. Pumpkin makes very tasty manti, stews, pies, muffins and much more. At one time I made oatmeal cookies with her. And today for the first time I decided to bake soft pumpkin cookies with sour cream. For originality, I decided to add roasted peanuts to the ingredients and I was right.

I adapted the recipe for a slow cooker, and you can cook it in the oven in the same way.

The sour cream cookies turned out very soft, moderately sweet and aromatic. The pumpkin flavor is barely noticeable in it. It’s a pity that I only got one piece, since my son ate the rest. To be honest, he didn’t even realize that the cookies contained this healthy ingredient. Please your loved ones too by preparing such simple homemade cakes.

photo recipe for cooking in a slow cooker

Ingredients:

• pumpkin (grated or pureed) – 4 tablespoons;
• sour cream 15% - 4 tablespoons;
• granulated sugar – 3 tablespoons;
• flour – 250 grams;
• peanuts – 1 handful;
• egg - 1 piece;
• salt – 1 pinch;
• soda – ½ teaspoon;
• vinegar – 3 ml.

Cooking process:

Take fresh or frozen pumpkin and grate it on a fine grater or grind it until pureed. In total, you should have 4 tablespoons of pumpkin mixture. It is recommended to bake the pumpkin first; to save time, you can skip this step. Mix with sour cream, mix everything well.

We add three tablespoons of granulated sugar (without a slide) to the sour cream-pumpkin mixture. If you want the cookies to be sweeter, you can increase the amount of sugar by another two tablespoons. It’s just that, according to the classic recipe, it shouldn’t be sweet.

Add one chicken egg. Mix the mass well.

Add roasted and peeled peanuts to the dough. It should be without salt and flavoring additives. Recently, the store sells peanuts with the taste of wasabi, sausages and other flavors; it is better to look for nuts without flavorings.

At the very end, add soda (quenched with vinegar or lemon) and wheat flour. Knead the dough, not too liquid and not too thick. But, it must keep its shape so that it does not turn into porridge during baking.

We will prepare pumpkin cookies in a slow cooker, but you can also cook them in the oven. Grease the bowl with vegetable oil. Using a tablespoon, place the cookies into the bowl. Bake butternut squash cookies using the Bake setting for 35 minutes on one side and 10 minutes on the other side.

The fragrant pastries are ready. Enjoy your tea!

Pumpkin season continues, which means it’s time to prepare delicious dishes for our children from this excellent healthy vegetable. Today we offer you 10 proven recipes for pumpkin cookies that are very healthy and tasty!

The composition of pumpkin pulp is perfectly balanced, it contains vitamin C, which will help resist colds, alpha and beta carotene, which is converted into the antioxidant vitamin A - this is the child’s vision, the condition of his skin and hair.

Potassium in 100 g of pumpkin pulp is almost 200 mg (!), and it is known to be necessary for the regulation of water-salt metabolism in the body and is important for the normal functioning of muscles, including the heart muscle. Pumpkin contains iron (helps with anemia), calcium - for bones and teeth, phosphorus, silicon, magnesium and others.

The calorie content of pumpkin is not high (only 20-25 kcal per 100 g), and the fiber is easily digestible, which is the reason that nutritionists recommend it for children's and dietary nutrition.

Pumpkin and orange cookies

Ingredients:

• 200 g pumpkin pulp
• 2 small eggs
• 4 tbsp. l. sour cream 20%
• 4 cups flour
• ¾ tsp. soda
• ¼ tsp. salt
• 1-2 oranges

Preparation:

1. Grate the hard orange peel on a fine grater, avoiding the white layer. Grind 3 tablespoons of the resulting zest in a blender or pass through a meat grinder.
2. Cut the pumpkin pulp into pieces and pass through a meat grinder, add chopped orange zest and mix. Beat the egg with sugar until light foam and combine with sour cream. Mix flour with soda (no need to extinguish) and salt, add pumpkin with orange zest, mix and place in a bowl with the egg-sour cream mixture. Knead the dough until it stops sticking to your hands.
3. Sprinkle the board with flour, lay out the dough, roll it out into a layer about 2 cm high, then cut out cookies with cookie cutters - the kids will be happy to help with this. Place on a baking tray covered with baking paper. You can brush the top with egg yolk and sprinkle with sugar.
4. Bake cookies in an oven preheated to 180-200 degrees for 15-20 minutes.

Pumpkin Pecan Cookies

Ingredients:

• 1 cup whole wheat flour
• 1 cup grated pumpkin
• handful of ground nuts
• 1/2 cup vegetable oil
• 1 tsp. soda
• ginger, cinnamon, sugar

Preparation:

1. Mix all ingredients, knead the dough well.
2. Roll the dough into balls of the same size. Preheat the oven to 180°C and bake the cookies for about 25 minutes.

Soft pumpkin cookies

Ingredients:

• 100 g pumpkin
• 1 cup flour
• 0.5 cups sugar
• 1 large egg
• butter – 50 g butter
• 0.5 tsp. baking powder
• a pinch of salt
• vanilla sugar

Preparation:

1. Boil (or bake) the pumpkin until soft, cool and puree in a blender. Grind the egg with sugar and softened butter, mix with pumpkin puree and place in flour. The dough should have the consistency of thick sour cream.
2. Place a tablespoon of dough on a baking tray lined with baking paper and place in an oven preheated to 180°C.
3. After 10-15 minutes, start checking the degree of readiness of the cookies. Let the finished cookies cool, then place them on a plate in a heap and sprinkle with powdered sugar.

Pumpkin Sponge Cookies

Ingredients:

• 1 cup finely grated pumpkin pulp
• 2 tablespoons butter
• 1 glass of water
• 5 eggs
• 2 tablespoons sugar
• 1.5 cups flour.

Preparation:

1. The grated pumpkin needs to be poured with water and cooked over low heat for 2-3 minutes, stirring so as not to burn, add butter to this mixture; when it melts, gradually add a glass of flour, stir and turn off the heat.
2. Beat the eggs with sugar until stiff foam, add the beaten eggs to the cooled mixture of flour and pumpkin and mix very thoroughly, you can use a blender.
3. Place a tablespoon of dough on a baking tray lined with baking paper and place in an oven preheated to 180°C for 10-15 minutes.

Pumpkin cookies with dried fruits

Ingredients:

• 1 cup brown sugar
• 1 cup pumpkin puree (or grated)
• 1 tsp. vegetable oil
• 2 cups of flour
• 1 tsp. baking powder
• 1 tbsp. l. cinnamon
• a pinch of salt
• raisins, dried apricots, dates

Preparation:

1. Soak dried fruits in water for a couple of hours and cut into small pieces. Mix all the ingredients, make a dough, add dried fruits.
2. Place cookies on a baking sheet and bake at 180°C for 25-30 minutes.

Soft pumpkin spice cookies with cream

Ingredients:

Cup = 240 ml

• 115 g butter, room temperature
• 1 cup regular sugar
• 1/2 cup brown sugar
• 1 egg
• 1 cup pumpkin puree
• 2.5 cups flour
• 1 tsp baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1 tsp ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Cream:

• 1/2 cup plums oil (room temperature)
• 1/2 cup cream cheese
• 3 tbsp. l. powdered sugar, sifted
• 1 tsp vanilla extract

Preparation:

1. Beat the butter and both types of sugar (by hand, just with a spatula or in a mixer).
2. Add the egg and beat. Add pumpkin puree and mix well.
3. In a separate bowl, sift all the dry ingredients - flour, baking powder, baking soda, salt and spices. Mix well.
4. Add dry ingredients to pumpkin mixture and mix well until combined. No need to beat.
5. Place the cookies on a baking tray lined with baking paper, spacing them at least 0.5 cm apart, the cookies will increase in diameter during baking.
6. Bake at 180°C for about 20 minutes (the finished cookies will brown slightly and will easily separate from the paper). Cool on a wire rack.
7. Prepare the glaze (cream): beat the butter and cream cheese until smooth, gradually add sifted powdered sugar (adjust the amount to your own taste). The mass should become fluffy and pasty.
8. Apply the cream with a spatula or spoon in a casual style (but if you want, you can pipe it with a bag in a more figurative manner). Sprinkle the tops of the cream-decorated cookies with ground cinnamon. Store in the refrigerator (because of the cream).

This time I prepared the pumpkin puree in advance; it keeps well for 3-5 days in the refrigerator. How to make it, see the previous recipe: or prepare it your own way, but you just need a thick puree, without excess moisture.
This amount of ingredients yielded 19 large cookies.
By the way, while finishing the cookies, they didn’t last long, the thought occurred to me that it would be nice to add chopped walnuts to the dough. So, if you have the desire, experiment!

Sift the flour (I have two types of flour), add baking powder, mix.

Beat soft butter, sugar, cinnamon, vanilla sugar with a mixer until light, add pumpkin puree and beat a little more until combined.

Add the flour mixture to the creamy pumpkin mixture in two additions and mix thoroughly with a spatula. The dough comes out thick and sticky. You should not add more flour, otherwise the cookies will not be as porous and soft.

Separate a piece of dough with a spatula and roll it into a bun with wet hands, place it on parchment or a non-stick mat, which does not need to be greased, at a short distance from each other. Press down a little with your hand or a fork dipped in a glass of water.

Bake at 170-180 for 15-25 minutes, depending on the oven. Check the readiness of the cookies by breaking one and looking at the middle - if it’s baked, then it’s ready! I took out the baking sheet after 15 minutes, and in the middle of baking I turned off the bottom heat so that the bottom didn’t burn (but that’s the kind of oven I have).

Pumpkin cookies come out bright, soft, somewhat reminiscent of gingerbread cookies, but more doughy. It can be stored for several days in a closed container and will not go stale.

Dear readers, I want to offer you another recipe with pumpkin. This time these are pumpkin cookies - tasty, soft, with a pleasant aroma of the spices included in the recipe.

The pumpkin flavor in these cookies is practically not noticeable, but it undoubtedly adds a certain flavor note.

Ingredients: (for 14-15 pieces, large enough)

• 250 g peeled pumpkin
• 2 cups flour (about 350 g)
• 1 egg
• 150 g softened butter
• 200 g sugar
• 1/2 tsp. baking powder or 1/3 tsp. soda slaked with vinegar
• 1 tsp. liquid vanilla, or 1/4 tsp. vanillin, or vanilla sugar (15-20 g)
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/2 tsp. dry ground ginger
• 1/3 tsp. ground cloves (or crushed in a mortar)

Cloves can be replaced with cardamom.

Choose butter that softens quickly at room temperature. It’s better to take the finest sugar, it makes it easier to beat the butter, but if you don’t have that, any will do. If you don’t like the taste of some spice, or you don’t have it, you can do without it, but the highlight of this recipe is the presence of a certain set of spices that give the cookies a unique taste.

Preparation:

Cut the pumpkin, peeled and seeded, into small pieces and boil in salted water for 15 minutes until the pumpkin is soft.

While the pumpkin is cooking, beat the butter and sugar with a mixer, then add the egg and beat well again. Don't try to make the sugar dissolve, just mix well.

Drain the water from the saucepan with the pumpkin and grind the pumpkin in a blender.

Add pumpkin puree to the butter mixture, add liquid vanilla or vanilla sugar and mix. If you use soda instead of baking powder, then at this stage add the soda quenched with vinegar. If you use baking powder, then it must be mixed with dry flour. The same applies to dry vanillin.

It doesn't look very good in the photo, but the mixture becomes noticeably more orange in color.

Sift the flour and add spices.

Mix the spices with the flour, then add everything to the pumpkin-butter mixture and stir.

Line a baking tray with baking paper and grease it with vegetable oil. Pour plain water into a glass and place it near the bowl with the dough. Place the dough on a baking sheet using two spoons: take a tablespoon of the dough, dip a teaspoon in water and use it to remove the dough onto the baking sheet. Then dip a teaspoon into the water again and give the cookies an even round shape. The dough does not stick to a wet spoon at all.

Place the baking sheet in an oven preheated to 200 degrees and bake for 25-30 minutes. The cookies should not be too brown, otherwise they will become tough. It should be soft and tender, so as soon as the edges start to brown, it’s time to take it out.

This is the pumpkin cookies we got - beautiful, fragrant, soft and tasty. Prepare yourself, you won’t regret it!

Many people think that pumpkin can only be cooked with porridge. But no. An example is today's recipe, and a cooking recipe, and a delicious one, and much more. Everyone in our family likes it with cottage cheese, apples and raisins. Try it, cook it, it’s both tasty and healthy.

That's all for today. I wish you all good luck and a great mood!

Always have fun cooking!

Smile! 🙂

We treat our loved ones to bright and delicious autumn-style pumpkin cookies in the form of lush miniature buns. The essence of the recipe is simple - we color the dough with orange puree, appropriately flavor it with cinnamon and form the dough in the form of plump round cakes. Bake until done and enjoy the pleasant sweet taste.

The cookies turn out soft and tender, with a thin crust and a porous “airy” center. It takes no more than 30 minutes to knead the dough and shape the products, especially if you use ready-made, pre-formed pumpkin puree. This is a quick recipe, but the result is expectedly excellent!

Ingredients:

• pumpkin puree - 150 g (about 200 g of peeled pumpkin);
• butter - 70 g;
• sugar - 80 g;
• vanilla sugar - 1 teaspoon;
• ground cinnamon - 1⁄2 teaspoon;
• flour - about 200 g;
• baking powder - 1 teaspoon.

Pumpkin cookies recipe with photos step by step

1. Remove the butter from the refrigerator in advance (several hours before cooking) and leave it at room temperature. When softened, mix with vanilla and regular sugar and mash with a fork.
   
2. Add room temperature pumpkin puree and stir. To get a puree, cut the pumpkin into small pieces, boil until soft and grind with an immersion blender (as in the recipe).
   
3. Mix flour with baking powder and sift into orange-colored mixture. To enhance the aroma, add cinnamon.
   
4. We manually collect the contents of the bowl into a single plastic lump. There is no need to knead the dough for a long time - you just need to combine the wet and dry components together, nothing more. The dough should be very soft, tender and just a little sticky. The amount of flour may differ slightly from the dosage indicated in the recipe - it depends on the thickness of the pumpkin puree and other factors. But in any case, you shouldn’t overdo it - excess flour will make the cookies harder and less porous.
   
5. Let's move on to shaping the pumpkin cookies. Tear off small pieces (about the size of a walnut) from the flour ball, roll into balls and lightly press on top with your palm. Place the pieces on a baking sheet lined with parchment paper. We maintain a distance between the cakes - the baking powder included in the cookies will increase the original size. In total you will get 10-12 products.
   
6. Preheat the oven to 200 degrees. Continuing to maintain the temperature, bake the pumpkin cookies for about 20-25 minutes. The easiest way to check readiness is to break one tortilla. The middle should be completely baked.
   
7. After removing from the oven and cooling completely, serve soft pumpkin cookies with tea, coffee and other drinks. The color of the finished baked goods depends on the richness of the pumpkin and can range from pale yellow to bright orange.
   

Pumpkin cookies are ready! Enjoy your tea!