Pumpkin Cookies (Balkabakli Kurabiye)

½ cup softened butter (1/2 stick)

1 cup of sugar

½ cup pumpkin puree

1 egg

1 tablespoon vanilla

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon of cinnamon

A pinch of salt

A pinch of nutmeg (optional)

A pinch of ground cloves (optional)

A pinch of ground ginger (optional)

1/3 cup walnuts, chopped

1/3 cup raisins

Heat oven to 350 F (180 C). Grease a baking tray or line it with baking trays.
Using a mixer or with your hands, mix the butter with the sugar until smooth. Once the mixture is light and fluffy, beat the eggs, then add the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt and spices. Slowly whisk the flour mixture into the batter and add the nuts and raisins.

Scoop the cookie dough by heaping spoonfuls onto the prepared baking sheets or baking tray and bake for 15 to 20 minutes, or until the cookies are golden around the edges. Remove the biscuits from the oven and let them cool.




½ cup, soft butter (at room temperature)

1 on bardagi seker

½ cup pumpkin puree

1 egg

1 tablespoon vanilla

1 ½ on bardagi a

1 teaspoon baking soda

1 teaspoon of cinnamon

pinch of salt

A pinch of clove powder (optional)

A pinch of powdered ginger (optional)

A pinch of coconut powder (optional)

1/3 cup walnuts, crumbled

Dried grapes in 1/3 bar of water

Preheat the oven to 180 C (350 F). Grease the pan or you can use baking paper.

First, mix the butter and sugar well using your hands or with the help of a mixer. Add the egg and, continuing to mix, add the pumpkin puree and vanilla. In a large bowl mix the flour, bicarbonate of soda, salt and the spices you will use. Slowly mix the flour mixture into the cookie mixture. Finally add the nuts and raisins and mix well.

Place a spoonful of cookie dough on the baking sheet, spaced apart. Bake for about 15-20 minutes or until the edges of the cookies are golden brown. You can serve the baked biscuits after they have cooled.


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