Velvety Pumpkin Cookies: Perfect Autumn Flavor

Em uma tigela média, peneire e combine a farinha de trigo, o fermento em pó, o bicarbonato de sódio, o tempero para torta de abóbora e o sal. Misture bem e reserve. A resposta curta é: peneirar garante leveza e uniformidade à massa dos biscoitos.

In a large bowl, using an electric mixer (paddle attachment), beat the softened butter and granulated sugar at medium-high speed until light and fluffy, for about 2-3 minutes. This step is crucial for the velvety texture.

Add the pumpkin purée, the large egg, and the vanilla extract to the butter mixture. Beat at medium-low speed until all ingredients are well incorporated and the mixture is homogeneous, scraping the sides of the bowl as necessary.

Reduce the mixer speed to the minimum and gradually add the dry ingredients to the wet mixture. Beat only until the flour is incorporated and the dough is formed. The secret of this recipe is not to overmix, so as not to develop the gluten and keep the biscuits soft.

Divide the dough in half, form two flat discs, and wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days). The professional technique is: cooling prevents the cookies from spreading and helps maintain their shapes when cutting.

Preaqueça o forno a 180°C (350°F) e forre duas assadeiras grandes com papel manteiga ou tapetes de silicone. Retire um disco de massa da geladeira por vez. Em uma superfície levemente enfarinhada, abra a massa com um rolo até cerca de 0,6 cm de espessura.

Use autumn-themed cookie cutters (pumpkins, leaves, acorns) to cut the cookies. Transfer them carefully to the prepared baking sheets, leaving a small space between each one. Gather the leftover dough, re-knead, and cut more cookies.

Bake for 9-11 minutes or until the edges are slightly golden and the center of the cookies looks firm, but still soft. Do not overbake! The most important tip is: the cookies will continue cooking a little after being removed from the oven, ensuring perfect softness.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Make sure they are completely cool before decorating with your favorite glaze.