Galletas de calabaza fáciles (4 ingredientes, sin huevos, sin lácteos)

Estos Galletas de calabaza fáciles are made with 4 basic ingredients and have a moist texture and delicious fall flavors. They’re ready in under 25 minutes for a perfect last-minute dessert.

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Amo las everything pumpkin for Fall, and so after making my Pumpkin Stick Cookies, Galletas de pastel de calabaza o Galletas de calabaza con harina de almendras, I wanted to make soft and thick cookies loaded with pumpkin flavors.

These pumpkin cookies couldn’t be any easier. They only take 4 base ingredients and are listo en unos 25 minutos. They are just slightly crunchy when combing out of the oven and become softer as they cool down. The perfect treat with tea or coffee.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas de calabaza fáciles

Estos Galletas de calabaza fáciles are made with 4 basic ingredients and have a moist texture and delicious fall flavors. They're ready in under 25 minutes for a perfect last-minute dessert.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 15 minutos minutos

Tiempo Total: 25 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 galletas

Calorías: 151.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Harina con levadura - (nota 1)
• ▢ ½ taza de Puré de calabaza - (nota 2)
• ▢ ⅓ taza de Mantequilla derretida sin lácteos (sin sal) - (nota 3)
• ▢ ½ taza de Azucar morena - (nota 4)

Recommended for flavors (note 5)

• ▢ 1 ½ cucharadita de Canela - (nota 6)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¼ cucharadita de Salt

Opcional

• ▢ ½ taza de Nueces picadas

Instrucciones para la impresión en alta definición

• Preheat the oven 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with a cooking oil spray.
• In a mixing bowl, whisk melted, cooled butter, pumpkin puree, soft brown sugar, and the optional vanilla extract, pumpkin pie spices, and salt, if used.
• Fold in the self-rising flour with a rubber spatula to incorporate it and form a cookie dough.
• Feel free to add chopped nuts and stir to evenly incorporate them.
• Lightly oil a cookie dough scoop, grab some cookie dough, and release it on the baking sheet, leaving a thumb of space between the cookies. Press down the top of the cookies with your lightly oiled hands.
• Bake the cookies for 15-16 minutes at 350°F (180°C) on the center rack of the oven until golden brown on the edges.
• Let them cool down on a cooling rack for an hour.

Notas

Nota 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Nota 2: You can use canned pure pumpkin puree (not pumpkin pie filling) or make puré de calabaza casero.

Nota 3: You can use light-flavor oils like almond oil or light olive oil, but the cookies will be harder and not as moist. 

Nota 4: You can use other granulated sweeteners, but soft brown sugar provides more moisture, and white sugar hardens and crisps the cookies more.

Nota 5: Spices are highly recommended, or the cookies will be bland. Pick all the optional flavors, or just one or two, as you like.  

Nota 6: You can swap it for pumpkin pie spices.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 151.1kcal | Carbohidratos: 18.3g | Proteína: 1.8g | Grasa: 8.2g | Grasa saturada: 1.2g | Grasa poli-insaturada: 2.5g | Grasa monosaturada: 4.2g | Grasas trans: 0.9g | Sodio: 90.3mg | Potasio: 64.9mg | Fibra: 1.1g | Azúcar: 9.5g | Vitamina A: 1592.2IU | Vitamina C: 0.5mg | Calcio: 17.8mg | Hierro: 0.4mg | Magnesio: 11.5mg | Fósforo 27.1mg | Zinc: 0.3mg

Ingredientes y sustituciones

• Harina con levadura – Provides structure and leavening in one convenient ingredient. Can be made by combining all-purpose flour with baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Puré de calabaza – Adds moisture and authentic pumpkin flavor. Use canned or homemade puree.
• Mantequilla vegana – Contributes to a rich flavor and tender texture. Unsalted variety allows for better control of overall saltiness.
• Azucar morena – Provides sweetness and moisture, contributing to the cookies’ soft texture.
• Canela – Enhances the pumpkin flavor with warm, spicy notes. Can be substituted with pumpkin pie spice.
• Extracto de vainilla – Adds depth to the overall flavor profile.
• Salt – Enhances all the flavors in the cookie.
• Nueces picadas – Optional addition for texture and nutty flavor.

How to Make Easy Pumpkin Cookies

Pour the liquid ingredients and sugar in a mixing bowl.

Stir with a silicone spatula until it’s a dark, sticky batter.

Add the flour and gently incorporate it until just combined.

Use a cookie scoop to form uniform dough balls.

Roll the dough into coconut sugar and place the dough balls on a baking sheet lined with parchment paper.

Flatten the dough balls into cookies and bake them for 15-16 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Here are a few more tips to making the best cookies.

• Para obtener la mejor textura, avoid overmixing the dough. Stir just until the ingredients are combined.
• Enfriar la masa durante 30 minutos. before baking for a thicker, chewier cookie.
• For uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
• Try different spice combinations to customize the flavor profile. Like adding a pinch of nutmeg or ginger.
• These cookies freeze well. Store in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Más recetas de galletas de calabaza

If you love pumpkin cookies as much as I do, try these:

Galletas de calabaza con harina de almendras

Pumpkin Stick Cookies

Galletas de pastel de calabaza

Galletas de calabaza y mantequilla de cacahuete