Top 8 Delicious Pumpkin-Based Cookies You Can Make at Home

Ingredients:

• 230g unsalted butter, room temperature
• 225g white sugar
• 200g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 300g cooked and mashed pumpkin
• 380g all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 300g chocolate chips

Directions:

• Preheat your oven to 350°F (176°C).
• Place parchment paper on a baking sheet and set it aside.
• In a clean mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix well and set aside.
• In another bowl, beat the butter and both sugars at medium speed until smooth and fluffy, about 3-4 minutes.
• Add the eggs, vanilla extract, and mashed pumpkin to the mixture and blend well. The mixture will be very wet at this point.
• Mix in the dry ingredients from earlier at low speed until combined.
• Fold in the chocolate chips. You can also melt the chocolate before adding it, but keep in mind the dough will be much runnier.
• Scoop the dough onto the prepared baking sheet, shaping the cookies into round or flattened forms as you wish. Continue until all the dough is used.
• Bake in the oven for 15-20 minutes, or until golden brown. Allow cookies to cool for about 5 minutes before transferring them to a cooling rack to cool completely.

Ingredients:

• 1 pumpkin
• 700g cornstarch
• 100g tapioca flour
• 50g granulated sugar

Directions:

• Peel the pumpkin, cut it into 4 pieces, and remove the seeds.
• Steam the pumpkin until soft, then mash it thoroughly.
• Mix the cornstarch, tapioca flour, and sugar together.
• Combine the flour mixture with the mashed pumpkin and knead until the dough no longer sticks to the bowl. Shape into fun bite-sized pieces.
• Steam the dough for about 25 minutes until cooked through.

Ingredients:

• 300g pumpkin
• 150g rice flour
• 2 tablespoons unsweetened milk
• 1 tablespoon butter (melted)
• 200g breadcrumbs

Directions:

• Start by peeling the pumpkin and cutting it into small chunks for quicker steaming.
• Steam the pumpkin until it is soft.
• Once steamed, mash the pumpkin until smooth using a fork or spoon.
• In a bowl, combine 150g of rice flour, 2 tablespoons of unsweetened milk, and 1 tablespoon of melted butter with the mashed pumpkin. Mix thoroughly until well combined.
• Shape the dough into round, flat, or small ball shapes according to your preference.
• Roll the shaped dough in breadcrumbs, ensuring each piece is fully coated for a crispy texture when fried.
• Heat oil in a pan over low heat, then fry the pumpkin balls in batches, turning them to ensure they cook evenly.
• Continue frying until the balls are golden and crisp on both sides, then remove them and drain the excess oil.

Ingredients:

• 400g steamed and mashed pumpkin
• 150g sweetened condensed milk
• 200g glutinous rice flour
• 1 pack of square cheese cubes (e.g., Laughing Cow)
• 200g toasted sesame seeds

Instructions:

• Peel, wash, and steam the pumpkin until it becomes soft.
• Mix the steamed, mashed pumpkin with sweetened condensed milk and rice flour until smooth and sticky.
• Divide the dough into small portions, flatten them, and wrap them around a cheese cube.
• Roll each ball in toasted sesame seeds to coat it evenly.
• Heat oil in a pan and fry the pumpkin balls until golden brown and crispy.

Ingredients:

• 200g pumpkin
• 50ml fresh cream
• 7 tablespoons sugar
• 2 organic eggs
• 100ml fresh milk

Method:

• Caramelize 4 tablespoons of sugar with 1 tablespoon of water.
• Once the sugar melts completely, increase the heat to create a golden-brown, syrupy consistency.
• Quickly pour the caramel into molds, ensuring an even layer at the bottom.
• Wash and chop the pumpkin, steam it until tender, and blend it into a smooth puree.
• Mix the milk, cream, eggs, and 3 tablespoons of sugar in a bowl, then add the pumpkin puree and strain for a smoother texture.
• Pour the mixture into the caramel-lined molds and steam for 20 minutes. Let it cool, then refrigerate to finish.
• Optionally, top with some ripe banana slices before serving.

Ingredients:

• 100g pork belly
• 100g shrimp
• 200g pumpkin
• 30g green onions
• 30g Vietnamese coriander
• 5g wood ear mushrooms
• 1 egg
• 30g rice flour

Instructions:

• Prepare the filling:
  • Clean the pork belly, chop it into small pieces, and blend it into a paste using a meat grinder.
  • Next, clean the shrimp, chop it, and blend it similarly. Combine the shrimp and pork mixture in a bowl.
  • Chop the green onions finely, using only the green parts.
  • Soak the wood ear mushrooms in warm water for about 30 minutes, then chop them finely.
  • Add fish sauce, seasoning, sugar, and pepper to taste, followed by the green onions and mushrooms to the pork-shrimp mixture. Mix everything well and let it sit for 15 minutes to absorb the flavors.
• Prepare the dough:
  • Peel and chop the pumpkin into small pieces.
  • Place the pumpkin in a pot, cover it with water, and steam it for about 15 minutes until tender. Check by poking with a skewer—if it goes through easily, the pumpkin is ready.
  • Drain the pumpkin and mash it thoroughly with a fork or spoon.
  • In a bowl, add 30g rice flour and mix it with the mashed pumpkin, then add the egg yolk. Continue mixing until the dough no longer sticks to your hands.
• Form the cakes:
  • Divide the dough and filling into equal portions.
  • Roll out each portion of dough into a thin layer, place the filling in the center, and seal it into a ball. Optionally, use a little oil to make the process easier and to give the cakes a smooth, shiny appearance.
  • Gently press a small stick into the surface to create decorative lines on each cake.
  • Repeat until all ingredients are used up.
  • Place a sheet of parchment paper in a steamer and arrange the cakes on top. Brush a little oil on the surface of each cake to prevent sticking and to achieve a glossy finish.
  • Add water to the rice cooker, set the steamer inside, and cook for about 20 minutes.
  • Once the cakes are done, remove them from the steamer and plate them. Decorate as desired.

Ingredients:

• 500 grams of all-purpose flour.
• 3 eggs.
• 150 grams of steamed and mashed pumpkin.
• 4 grams of dry yeast.

Instructions:

• Mix the eggs, mashed pumpkin, flour, and yeast in a large bowl. Knead the dough until it no longer sticks to your hands. Then, let the dough rest for 30 minutes to 1 hour until it doubles in size.
• After the dough rises, divide it into 8 equal portions. Knead each portion a few times and shape them into round balls.
• Press each ball gently to form flat cakes. Let the cakes rest for about 15 minutes.
• Preheat the oven for 5 minutes at 200°C, then reduce the temperature to 180°C and bake the cakes for 4 to 5 minutes until done.
• Once the cakes are done, transfer them to a plate and decorate as desired.

Your baked pumpkin cake is now ready to serve!

Ingredients:

• 2 large eggs, beaten
• 240g of steamed and mashed pumpkin
• 120ml of buttermilk (can substitute with heavy cream)
• 120ml of sunflower oil
• 95g of all-purpose flour
• 50g of rice bran flour
• 150g of sugar
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1 ½ tsp of ground cinnamon
• ½ tsp of salt
• 140g of raisins or dried blueberries

Instructions:

• Preheat the oven to 200°C.
• In a clean bowl, combine the beaten eggs, mashed pumpkin, sunflower oil, and buttermilk, mixing well.
• In another bowl, mix all the dry ingredients together.
• Slowly add the pumpkin mixture to the dry ingredients, stirring until everything is well combined.
• Fold in the raisins or dried blueberries into the batter.
• Pour the batter into cupcake trays lined with paper liners or silicone molds, filling only up to 2/3 of each mold.
• Bake for 15-20 minutes, or until golden brown and fully cooked.