Pumpkin Spice Jam and Chestnut Cookies

Author Jessica - Cooking my Dreams



  • 50 g 1/3 cup All-Purpose Flour
  • 100 g 3/4 cup Chestnut Flour
  • 100 g 1/2 cup Butter
  • 80 g 2/3 cup Powdered Sugar
  • 3 Egg Yolks
  • A pinch of Salt
  • Hazelnut crumbs


  • 1 kg 2 lbs. Butternut Squash
  • 300 g 1+1/2 cup Granulated Sugar
  • 2 tbsp Pumpkin Spice See recipe in the post
  • 2 tbsp Lemon Juice


For the Pumpkin Spice Jam

  • With a sharp knife peel the squash, then remove the seeds with a spoon and chop the flesh into small cubes. Transfer the cubes into a large pot and add the sugar.
  • Mix well and cover the pot with the lid, then let it rest for at least 6 hours or overnight.
  • After the resting time, the pumpkin will have released all its liquids; add the pumpkin spices and the lemon juice then turn on the heat to low and cook for at least 1 hour.
  • When the pumpkin is soft, mash it with a fork or with an immersion hand blender. You can decide the actual consistency of the jam, if you prefer it more chunky or not.
  • With a spoon, or with the help of a funnel, pour the jam into the sterilized jars leaving 1/2 cm on top and close them well. Turn the jars upside down until completely cooled.

For the Chestnut Cookies

  • Add the flour, cold butter and salt in a blender and blend until you will have a crumbly sand-like dough.
  • In a bowl mix the sugar, egg yolks and hazelnut crumbs, then add the crumbly mix and with your hands combine all the ingredients until you have a smooth ball of dough. Cover in foil and let it rest for about 20 minutes in the fridge.
  • Pre-heat the oven at 180°C (350°F), then dust with flour a wooden board and roll the dough into a sheet about 1/2 cm (0.20 in) thick.
  • Cut the cookies in whichever shape you prefer and place them in a baking sheet covered with parchment paper.
  • Bake for 10-12 minutes or until lightly golden.