Pumpkin Shortbread Cookies with Coconut Sugar

How many pumpkin dish options are there? Evidently countless! I have also made my share this year: Pumpkin Shortbread Cookies, Pumpkin Cake, Pumpkin Pudding, Pumpkin Waffles, and Pumpkin Lecsó (just replace zucchini with pumpkin and voilà!). And this is only the beginning. I love pumpkin!

Light, delicate and crunchy, Shortbread Pumpkin Cookies with Coconut Sugar are simply delicious. I was polishing my recipe for a while until they came out perfect. They are my pride and joy, and I hope you will also fall in love with them.

Never before has pumpkin tasted so good! Perhaps my body craves it so much or our pumpkins are a particularly delicious variety. They come from my mother-in-law’s garden. She planted the seeds she once got from her neighbour, who collected them from her own produce the year before. Maybe this is why they are so tasty? That would be my guess.

What makes them so special is their particularly buttery taste and texture. Even Mr G., who isn’t a fan of pumpkin, devours all my pumpkin productions. There must be something to it!

Shortbread Pumpkin Cookies with Coconut Sugar

Ingredients for 16 cookies:

– 100 g of rice flour

– 60 g of potato starch

– 50 g of gluten-free oat flour

– 80 g of margarine (look for the one that has the right composition for you)

– 50 g of raw pumpkin

– 6 g of baking powder

– 30 g of coconut sugar for the dough + coconut sugar to sprinkle on the top


  1. Blend the pumpkin or finely grate it using a grater.
  2. Put all the ingredients in a bowl and knead the dough.
  3. Preheat the oven to 180°C (350°F).
  4. Prepare three sheets of baking paper. Use one sheet to line the baking tray. Put the dough between the other two sheets of paper and roll it out.
  5. Cut out the cookies. Use a spatula to – gently – transfer them to the baking tray. Sprinkle the cookies with coconut sugar. Knead the remaining dough into a ball and roll it out in the same way.
  6. Bake for about 20 minutes (top/bottom heating).

Extra tips:

If the dough doesn’t stick, add more blended/grated pumpkin.

You can replace coconut sugar with xylitol or erythritol.


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