Another pumpkin season is already in full swing and I am extremely happy about it. I love this vegetable and all the dishes you can created with it. Whether it’s sweet or savoury, I like any dish where pumpkin is the main or even just one of the ingredients. On this blog you will find a lot of recipes for pumpkin dishes, and below are some suggestions that may interest you.
- pumpkin stuffed with millet
- pumpkin, cheese and ham salad
- baked pumpkin
- pumpkin spice latter
- pumpkin buns
- pumpkin roll
To the above list and many other recipes on the website, I am adding savoury pumpkin cookies with caraway. These soft, delicate-tasting cookies prepared with pumpkin puree are a great addition to snacks, spreads and dips. You can eat them endlessly, by themselves or served as a side dish. Sides that can be served with pumpkin cookies include:
Preparing pumpkin cookies is simple and not very time-consuming, even though you have to make the dough and cut out a large number of cookies from it. The basis of pumpkin cookie dough is ingredients such as flour, pumpkin puree, butter and egg yolk. In addition, I also add baking soda, vinegar and caraway, which, thanks to its specific aroma, gives the cookies a wonderful taste. After mixing the ingredients and cutting out the cookies, I bake them briefly at 180 degrees. I recommend the following recipe for pumpkin cookies with caraway seeds and wish you a tasty baking.
Ingredients for pumpkin cookies with caraway seeds.
- 300 g all-purpose flour + extra for dusting
- 1 tablespoon of vinegar (10%)
- 1 egg yolk
- 120 g pumpkin puree
- 1 teaspoon of caraway seeds
- 1 teaspoon of salt
- 150 g cold butter
- 1 flat teaspoon of soda
- egg white
- caraway for sprinkling the cookies
How to make pumpkin cookies with caraway seeds.
Sift the flour into a bowl, add salt, baking soda and cold butter cut into cubes. Using a mixer, mix the ingredients until they begin to combine. At that point, add the egg yolk, vinegar, pumpkin puree and caraway seeds. Mix quickly and knead the dough. Wrap the dough in foil and put it in the fridge for an hour. Next, place the dough on the kitchen counter, divide it into three parts, sprinkle it lightly with flour and roll it out into a thickness of 3-4 millimetres. Use small cookie cutters to cut out cookies from the dough, place them on a baking tray lined with baking paper, smear them with egg white and sprinkle with caraway seeds. Place the cookies in the oven preheated to 180 degrees Celsius for 10 minutes.
Good to know when making pumpkin cookies with caraway seeds.
From the given amounts of ingredients, I obtained 140 pieces of tiny cookies. The cutters I used to cut out the cookies were of different sizes, but they were very small. If you cut the cookies using larger cookie cutters, bake them until they start to brown slightly. These cookies taste best when served the same day after baking. Baked and cooled down cookies should be stored in a tightly closed container.
Work on one part of the dough at a time, keeping the remaining dough in the fridge.
You can find the recipe for homemade pumpkin puree HERE.
Instead of using a mixer bowl, you can chop the ingredients with a knife on a pastry board and knead them into a dough there.
Do you like dishes with pumpkin? if so, try our recipe for Pumpkin pudding with tapioca.