• Rachel Patterson

Pumpkin Cookies

I had a bit of pumpkin puree to use up, these are the answer!



150g plain/all purpose flour

100g butter, cold and cubed

50g icing (powdered) sugar

65g pumpkin puree

1 egg yolk

1/2 teaspoon ground cinnamon


Pop everything into the food mixer and combine until it comes together as a soft dough. If you don't have a food mixer or processor you will need to rub the cold butter into the flour until it resembles bread crumbs then mix in the remaining ingredients.


Wrap the dough in cling film and pop into the fridge for half an hour to an hour.


Preheat your oven to 325F/170C/ Gas 3. Line a baking sheet with baking parchment.


Once the dough has chilled roll it out on a floured surface to a depth of 2 or 3 mm.


Cut shapes out with a cookie cutter and place them on your baking sheet.


Bake in the oven for about 15 to 20 minutes, until the edges are just golden.



© 2020 Rachel Patterson