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Pumpkin Crinkle Cookies

Happy Monday everybody! How are you, dear readers? I’ve got a bad cold that obliged me to spend the weekend at home … The arrival of cold weather here among the bears, hit me! My husband and I wanted to go for a walk in the mountains, to see the wonderful Abruzzese autumn foliage, but it was not possible.

Today is Saint Martin’s Day. With the arrival of this somewhat forgotten feast, the coziest time of the year is here. It gets dark early now, but we enlighted our afternoons by enjoying herbal teas, often with some good friends, always accompanied by homemade sweets, like these Pumpkin Crinkle Cookies. We almost always spend the evenings at home, around our large wood burning stove in the living room and if there are roasted chestnuts, then it’s really a great moment!

There must be a pumpkin on Saint Martin’s Day! As a child, my son used to go “a fare San Martino” (a sort of Italian Trick or Treating) with his carved and illuminated pumpkin, and when he returned home with the very small amount of money he recieved from our neighbours, always shared with his  friend, he was cold but electrified. It ‘s really curious how little it takes to make a child happy … Much less than a tablet or a smartphone!

This year therefore, for the feast of Saint Martin, I am sharing my Pumpkin Crinkle Cookies with you. They are delicious, easy to make, delicately spicy, with a crunchy crust on the outside and a soft, cakelike texture on the inside. These cookies are ideal to enjoy with your afternoon tea, but also with coffee or a nice glass of milk like the Americans do. 😉

Pumpkin crinkle cookies

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By unamericanatragliorsi Porzioni: about 30 cookies
Preparazione: 10 minutes + the pumpkin cooking time Cottura: 15 minutes

Delicately spiced crinkle cookies, make with fresh pumpkin puree


  • 2 eggs
  • 200 g light brown sugar
  • 80 ml sunflower oil
  • 200 g cooked pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • A pinch of salt
  • 400 g flour 00
  • 1 ½ teaspoon baking powder
  • caster sugar to need
  • icing sugar to need



Beat the eggs with the brown sugar. Mix in the oil and then the pumpkin puree.


Add the spices and salt and mix well.


Finally, add the sifted flour with the baking powder. You will have a soft but compact dough. Cover and put to rest in the fridge for at least 1 hour.


Put a little caster sugar in a bowl and put a bit of icing sugar in another bowl.


Using 2 teaspoons, take a little bit of the dough and dip it in the caster sugar. Roll it until it is completely covered and then, with the palm of your hand, create a ball. Dip the ball into the icing sugar and coat completely. Place the ball on a baking sheet covered with parchmente paper. Continue until the dough is finished.


Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven, let cool a bit and then remove from the pan.


Serve the cold cookies with a nice glass of milk or a spicy tea.

If you like my Pumpkin Crinkle Cookies, take a look at these recipes too:

Pumpkin Chocolate Chip Cookies

Starbucks Style Pumpkin Muffins

Pumpkin Cheesecake

A lovely life to all and see you at my next recipe,



  • Reply
    27 Novembre 2019 at 9:52 pm

    Devono essere davvero ottimi!
    Un abbraccio

    • Reply
      27 Novembre 2019 at 10:17 pm

      Grazie mille Maria! Sono buonissimi e anche facili da fare 😉
      Ricambio di cuore il tuo abbraccio,

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