Pumpkin Cinnamon Kipferl
Ingredients
- 1+ 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2/3 cup almond meal
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh roasted pumpkin puree instructions below*
- 1/2 cup powdered sugar
- 1 tablespoon ground cinnamon
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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Whisk together flour, powdered sugar, salt, and almond meal. Set aside.
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Cream together the butter and vanilla.
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Add the pumpkin. Mix on high speed until combined.
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Turn the mixer speed down to low. Slowly add the dry ingredients until just incorporated.
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Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface.
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Use both palms to roll the dough out into a long rope about an index finger thick.
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Divide the rope into 2-inch pieces.
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Place each piece on the baking sheet. Bend to the left to form a crescent shape.
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Pinch each end of the crescent to form a point.
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Bake for 15 minutes.
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Whisk together the powdered sugar and ground cinnamon.
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When the cookies are cool enough to handle but still warm, roll in the cinnamon powdered sugar.
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Plate & serve.
Recipe Notes
*How to Make Fresh Roasted Pumpkin purée:
You will need one or more pie pumpkins. One small pumpkin makes more than enough purée for this recipe.
Heat the oven to 400 degrees F.
Line a baking sheet with aluminum foil.
Slice the stem off of the pumpkin.
Place the pumpkin WHOLE on the baking sheet and bake for 40 minutes.
Remove the pumpkin from the oven and slice the pumpkin into quarters.
Lay them flesh side up on the baking sheet.
Bake for another 15-20 minutes until the pumpkin is completely soft.
Let the quarters cool completely. Scoop out the seeds along with any tough stringy parts.
Save the seeds if you wish to roast them later.
Scoop out the flesh from the skin.
Transfer to a food processor. Pulse until puréed.
Transfer the pumpkin purée to a plastic container and refrigerate or freeze until used.