Pumpkin Spice Jam and Chestnut Cookies

5 from 1 vote

A delicious jam with the flavors of pumpkin pie and crunchy cookies made with chestnut flour. This is the essence of Fall season!

This recipe is for approximately 20 cookies and 600g (1.3 lbs) of jam.

Prep Time10

Cook Time1

Resting Time6

Total Time7 10

Course: Breakfast, Snack

Cuisine: American, Italian

Servings: people

Calories: 621kcal

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 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 (see post for details) leaving ½ cm on top and close them well. Turn the jars upside down until completely cooled.

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 ½ 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.

If you're out of Pumpkin Spice (or if you live outside of the US like me and cannot find it) here's the recipe: