Introduction
While the classic pumpkin cookie is often soft and cakey, sometimes you crave a seasonal treat with serious snap. These ‘Perfectly Crunchy Pumpkin Stick Cookies’ deliver exactly that. Inspired by traditional Italian biscotti but infused with warm autumn spices, this recipe transforms moist pumpkin puree into a crisp, buttery, and highly addictive snack. Shaped into slender sticks, they maximize the surface area for a perfect bake, making them ideal for dunking into coffee, tea, or a tall glass of cold milk. They are the perfect centerpiece for your fall baking repertoire.
Ingredients
- 170g (12 Tbsp or 1 ½ sticks) unsalted butter, softened
- 100g (½ cup) granulated sugar
- 100g (½ cup) packed light brown sugar
- 1 large egg yolk (reserve the white for another use)
- 60ml (¼ cup) pumpkin puree (canned, patted dry to remove excess moisture)
- 280g (2 ¼ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Step-by-step Preparation
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Cream the Fats and Sugars (10 minutes): In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy. Scrape down the sides of the bowl.
Tip: Ensure the butter is truly softened, not melted, for optimal aeration. -
Incorporate Wet Ingredients (2 minutes): Add the egg yolk and the dried pumpkin puree. Mix until just combined. The mixture may look slightly curdled, which is fine.
Tip: Patting the pumpkin puree dry with a paper towel is crucial; too much moisture will result in soft cookies. - Mix Dry Ingredients (3 minutes): In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. Gradually add the dry mixture to the wet mixture on low speed until a cohesive dough forms. Do not overmix.
- Chill the Dough (1–2 hours): Form the dough into a rectangular log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling is essential for easy handling and crisp edges.
- Shape and Cut the Sticks (10 minutes): Preheat oven to 160°C (325°F). Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about ⅜ inch (1 cm) thickness. Use a sharp knife or pizza cutter to slice the dough into strips approximately ½ inch (1.25 cm) wide and 3–4 inches (7–10 cm) long. Place sticks 1 inch apart on the prepared sheets.
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Bake Until Golden (18–22 minutes): Bake for 18–22 minutes, rotating the trays halfway through, until the edges are deep golden brown and the centers look dry.
Tip: For extra crunch, turn the oven off after baking and leave the cookies inside for 5–10 minutes as the oven cools. - Cool Completely: Transfer the sticks to a wire rack and allow them to cool completely before serving or storing.
Nutritional Information
Assuming 30 cookies per batch, each serving is approximately 80–90 calories. These cookies are a good source of Vitamin A, thanks to the pumpkin puree, which supports immune function and eye health. They are moderate in fat and provide a satisfying crunch that makes a small serving feel substantial.
Storage
To maintain their signature crunch, store the cooled pumpkin stick cookies in an airtight container at room temperature. They will remain fresh and crisp for up to 10 days. Avoid storing them near sources of heat or humidity. Freezing is not recommended as it can compromise the crunchy texture upon thawing.
Conclusion
These crunchy pumpkin sticks are wonderfully versatile. Serve them plain alongside a hot beverage for a perfect afternoon treat, or drizzle them with melted white chocolate or a simple powdered sugar glaze for an elevated presentation. For a variation, try sprinkling the tops with turbinado sugar or chopped pecans before baking. They offer all the beloved flavors of autumn in a delightful, crunchy format that everyone will love.