By: Eleni Saltas
Paximadia, a Greek twice baked cookie, gets a fall twist with loads of pumpkin flavor. Depending on the size of your cuts, the recipe makes 40 or so cookies, enough to treat to friends and family—or just keep all for yourself. With such strong flavor, these pumpkin paximadia are delicious as is or dipped in a hot cup of coffee.
- 1 stick of butter (8 Tablespoons), melted
1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 teaspoons pumpkin pie spice*
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 3 ½ – 4 cups all-purpose flour
- 3/4 cup chocolate chips (if preferred)
Step by Step Instructions
Preheat oven to 350F. Lightly grease a baking sheet and set aside.
Add butter, vanilla, and sugar to a medium mixing bowl. Beat well with a whisk or mixer until light and fluffy. Mix in pumpkin puree.
Add the dry ingredients (pumpkin pie spice, cinnamon, baking powder and flour) to a separate bowl and combine well. Slowly incorporate into the wet ingredients until a soft, but sticky dough forms. You may need to knead with your hands.
Fold in the chocolate chips if using.
Divide the dough in half or thirds (depending on how long your baking sheets are) and place on baking sheets. Shape the dough into long loaves, that are about 2 ½ inches wide and 1 inch thick. Smooth the tops and the sides of the dough with your hands or a wet bowl scraper. Score the loaves with a serrated knife (I like this so it is easier to cut through later). Cut the logs crosswise or at a diagonal into ½ or ¾ inch slices.
Bake for 25 minutes and remove from the oven.
Let the loaves cool for 5 minutes, and cut through the precut slices. Lay the cookies cut side down and bake for another 20-25 minutes, turning the cookies over at the halfway mark. The cookies will get crispier the longer they bake—so this is all preference! I like mine a bit softer so I don’t bake as long. The cookies will harden even more as they cool as well.
Once ready, take out of the oven and cool. Enjoy! Store in an airtight container at room temperature. Paximadia will keep for 2 weeks.
If you don’t have pumpkin pie spice, per teaspoon of pumpkin spice follow these ratios: ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg or allspice, or a combination of the two.
I want my son to try and make these or me. I am so surprised that there are no eggs and how much Spice there are in these. I love spices so they look yummy.
Yes! With the amount of pumpkin puree you don’t need eggs. I’ve tried It both ways and prefer no eggs 🙂 let me know what you think when you try It!
Eleni, Maria and I made these today .. they are so easy and so yummy!!
Oh my that makes me so happy to hear! They have become a hit in my house.
I’m wondering how these would turn out if I used a vegan spread, such as Earth Balance. I think it contains the same amount of fat as butter. I’d use oil but I think the dough would be too loose, unless I increased the flour and baking powder.
Hi Barb! You could certainly use a vegan spread or margarine if you’re planning on making these vegan. I use vegetable oil or coconut oil in other paximadia variations, and yes you may have to play around with flour until you have a good soft batter. I hope that helps 🙂
Oh, I also have a vegan version here. But, this one doesn’t have pumpkin but it’s just an example for ya 🙂 :https://elenisaltas.com/2020/03/23/vegan-paximadia/
Great, thank you so much!
These are delicious! And so easy to make. Just a perfect amount of spice.
Oh my, yay i’m so glad you tried them and liked them! Thank you!